Slow Cooker Chicken Tacos with Avocado Slaw

Slow Cooker Chicken Tacos with Avocado Slaw

The Necessities: 

Slow Cooker:

2lbs                 Chicken Thighs, trimmed of most fat

2 jars              Trader Joe's Salsa Verde (homemade is best but in a rush this works just fine)

1 can               Pinto Beans, drained

1 can               Sweet Yellow Corn, drained

1TBS               Ground Cumin

2                       Shallot, diced

1/4                   Onion, diced

Avocado Slaw:

1                     Avocado, medium

1/2 bag         Sliced Green Cabbage

1TBS             Fresh Cilantro, finely chopped

1TBS             Apple Cider Vinegar 

1/4tsp           Onion powder

Salt and Pepper to taste

Garnish:

Yellow Corn Tortillas, toasted over gas stove

Chopped Cilantro

Roasted Bell Pepper

Combine required ingredient into the slow cooker, cover and cook on low heat for 10 hrs. (NO other prep needed!)

Prepare the slaw by first peeling and dicing the avocado. 

Mash the pieces of avocado with the back of a spoon in the bowl you will be preparing the slaw.

Add the cilantro, vinegar, onion powder, salt, and pepper. Stir until smooth.

Add the cabbage to the bowl and toss to completely coat the cabbage.

Toast your tortillas, slice your roasted peppers, chop you extra cilantro, and prep any other toppings you desire...

Then enjoy! 

The "Skinny":

The avocado slaw is my perfect alternative to regular coleslaw. The avocado still supplies the creamy texture but loaded with more vitamins and "good for you" fats in comparison to Mayo.

Corn tortillas are also a better alternative to flour tortillas, plus I think they taste better anyway. 

It has been a while since my last post but I hope you guys enjoy!