Slow cooker chicken tacos with crunchy lime slaw

Ingredients

• 700 g chicken breast

• 250 g chunky tomato salsa

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• ½ teaspoon garlic powder

• ¼ teaspoon salt, optional

• 150 g red cabbage, finely shredded

• 1 medium carrot, grated

• 1 lime, juiced

• 2 tablespoons chopped fresh coriander

• 12 small corn tortillas

• 1 avocado, sliced

• 100 g plain Greek yoghurt

• Extra lime wedges, to serve

Method

1. Place the chicken in the slow cooker. Sprinkle over the cumin, smoked paprika and garlic powder. Add the optional salt if your salsa needs it.

2. Spoon the salsa over the chicken. Cover and cook on low for 4 to 6 hours, checking from 4 hours. The thickest part of each chicken breast should reach 75°C and the meat should pull apart easily.

3. Transfer the chicken to a plate and shred with two forks. Return it to the cooker and stir through enough cooking sauce to keep it moist.

4. Toss the cabbage, carrot, lime juice and coriander together in a bowl.

5. Warm the tortillas in a dry frying pan or according to the packet instructions.

6. Divide the chicken between the tortillas. Finish with the slaw, avocado and Greek yoghurt, then serve with lime wedges.

Recipe notes
Use mild salsa for a gentler flavour or medium salsa for extra heat. No additional water is needed.

Keep the chicken and toppings separate until serving. This helps the slaw stay crisp.