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.
1 kg chicken thighs, 1 red onion, 1 cup jarred salsa, 3 cloves garlic, 1 red capsicum, 2 tablespoons brown sugar, 2 tablespoons tomato paste, 1 teaspoon oregano, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 cup chicken stock
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.
2 avocados, 1 jalapeño, 1/2 lime, 1 cup greek yoghurt, sea salt, small bunch coriander
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.
tortillas, mozzarella cheese, 1 kg chicken thighs
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.
