INGREDIENTS

  • 1-1/2 lbs boneless skinless chicken breast
  • adobo seasoning, or salt to taste
  • 1/4 tsp garlic powder
  • 3/4 tsp ground cumin
  • 1 cup chunky mild or medium salsa

Tacos

  • 1 cup shredded red cabbage
  • juice of 1/2 lime
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon kosher salt
  • 6 ounces from 1 medium haas avocado, sliced
  • lime wedges for squeezing
  • 12 corn tortillas

INSTRUCTIONS

  1. Season the chicken with adobo (or salt), then place in the crock pot and top with garlic powder and cumin.
  2. Top chicken with salsa (no water needed).
  3. Cover and cook LOW for 4 to 6 hours, until chicken shreds easily.
  4. When cooked, drain excess liquid from the pot, keeping as much of the tomato sauce as possible and shred with two forks. Cover and keep warm until ready to eat.
  5. Make the slaw, combine cabbage, lime juice, cilantro and salt in a bowl and toss.
  6. Heat the tortillas about 30 seconds on each side over the flame of your stove until slightly charred, transfer to a plate with a towel on top to keep warm and repeat with the remaining tortillas.
  7. To serve, place 3 tortillas on each plate, top with chicken, slaw, sliced avocado and serve with lime wedges.