Slow Cooker Chicken Tacos
, 3 h (HIGH) or 5–6 h (LOW) + 20 min, Yield: 4
Shredded chicken braised in tomato and spices, then crisped in tortillas with cheese and avocado sauce.
| prepFinely chop the red onion | ||||
| prepSlice the red and green peppers | ||||
| 600 g chicken breasts (3–4 breasts) | Cook in slow cooker HIGH 3 hrs or LOW 5–6 hrs | Remove chicken, shred with forks, return to sauce | Dunk tortillas, fill, fold & fry 5–10 min per batch | Serve tacos with avocado sauce on the side |
| 400 g tinned tomatoes | ||||
| 1 red onion, finely chopped | ||||
| 1 red pepper, sliced | ||||
| 1 green pepper, sliced | ||||
| 2 tbsp dark brown sugar | ||||
| 2 tbsp tomato purée | ||||
| 1 tbsp garlic granules | ||||
| 1 tbsp sweet smoked paprika | ||||
| 1 tbsp cumin | ||||
| 1 tsp mild chilli powder | ||||
| Sea salt and freshly ground black pepper | ||||
| 1 avocado | Blend avocado, lime & yoghurt into sauce | |||
| 1 lime | ||||
| 200 g yoghurt | ||||
| 2 tsp sunflower oil | Heat oil in large frying pan over medium-high | |||
| 8 small tortillas | ||||
| 250 g mozzarella cheese | ||||
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