Slow Cooker Pulled Chicken Tacos

Method:

• Place all the pulled chicken ingredients into the slow cooker. Cook on the high setting 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. Freeze the mix with all the juices.
• Make the avocado dipping sauce: Add all ingredients to a food processor or blender, and blend until smooth, scraping sides down as needed.
• Heat a large non-stick frying pan over medium heat. Sprinkle a small amount of cheese in the pan about the size of a tortilla. Dip a tortilla into the broth (slow cooker) and place into the pan over the cheese. Sprinkle more cheese over half the tortilla then top with the pulled chicken. Let 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.
• Keeping the tacos warm and crispy: Heat your oven to the lowest setting. Place a baking tray inside topped with a wire rack. Lay the tacos on the rack in a single layer.
• Serve with avocado sauce.