Slow Cooker Pulled Chicken Tacos
Slow Cooker Pulled Chicken Tacos
Ingredients
Pulled Chicken
- 1 kg chicken thighs
- 1 red onion chopped
- 1 cup jarred salsa
- 3 cloves garlic finely chopped
- 1 red capsicum sliced
- 2 tablespoons brown sugar
- 2 tablespoons tomato paste
- 1 teaspoon oregano dried
- 1 teaspoon ground cumin
- 1 teaspoon paprika sweet
- 1/2 cup chicken stock
Avocado Dipping Sauce
- 2 avocados
- 1 jalapeno
- small bunch coriander
- 1/2 lime juice squeezed
- 1 cup greek yoghurt
- sea salt to taste
To Serve
- mozzarella cheese grated
- tortillas mini corn
- coriander sprigs
Instructions
- Place all the pulled chicken ingredients into the slow cooker. Cook on high for 3–4 hours or low for 6–7 hours until the chicken is tender. Remove the chicken and shred, then return to the slow cooker.
- Make the avocado dipping sauce: Add all the ingredients to a food processor or blender and blend until smooth, scraping down the sides as needed.
- Preheat your oven to the lowest setting. Place a baking tray inside topped with a wire rack.
- Heat a large non-stick frying pan over medium heat. Sprinkle a small amount of grated mozzarella in the pan (about the size of a tortilla). Dip a tortilla into the broth in the slow cooker and place in the pan over the cheese. Sprinkle more cheese over half the tortilla then top with the pulled chicken. Cook for 1–2 minutes until the cheese under the tortilla browns and the cheese inside is melty, then fold the tortilla in half over the filling.
- Transfer the filled taco to the wire rack in the oven to keep it warm and crispy. Repeat the procedure above to make the rest of your tacos.
- Serve the tacos with the avocado dipping sauce and some coriander.
Nutrition
Calories: 538kcalCarbohydrates: 18gProtein: 33gFat: 38gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 166mgSodium: 261mgPotassium: 891mgFiber: 6gSugar: 8gVitamin A: 1148IUVitamin C: 37mgCalcium: 81mgIron: 2mg
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