SLOW COOKER PULLED CHICKEN TACOS

Serves 6 

Ingredients:

• 1kg 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 teaspoons dried oregano 

• 1 teaspoons ground cumin 

• 1 teaspoon sweet paprika 

• 1/2 cup chicken stock 

• Mini corn tortillas 

• Grated mozzarella 

• Avocado dipping sauce: 2 avocados, 1 jalapeno, small bunch of coriander, 1/2  lime, 1 cup Greek yoghurt, salt

Method:

1. 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. 

2. Make the avocado dipping sauce: Add all ingredients to a food processor or blender, and blend until smooth, scraping sides down as needed.

3. 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.

4. 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.

5. Serve with avocado sauce.