Slow Cooker Chicken Tacos

Yield: 4

3 hrs (HIGH) or 5–6 hrs (LOW) + 20 min

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

Read left to right — each column combines what's behind it.