# What you'll need:
→ Chicken & Sauce
01 - 2 lbs (900 g) boneless, skinless chicken breasts or thighs
02 - 2 cups (475 ml) salsa verde (store-bought or homemade)
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ To Serve
09 - 12 small corn or flour tortillas
10 - 1/2 cup (50 g) fresh cilantro, chopped
11 - 1/2 cup (60 g) diced red onion
12 - 1 avocado, sliced
13 - 1/2 cup (120 ml) sour cream or Mexican crema
14 - 1 lime, cut into wedges
# Directions:
01 - Place the chicken, salsa verde, chopped onion, garlic, cumin, chili powder, salt, and pepper into the slow cooker.
02 - Stir ingredients lightly to ensure the chicken is well coated.
03 - Cover and cook on low for 4–5 hours, or until the chicken is very tender and shreds easily.
04 - Remove the chicken from the slow cooker and shred with two forks. Return the shredded chicken to the sauce and stir to combine.
05 - Warm tortillas in a dry skillet or microwave.
06 - Spoon the salsa verde chicken onto each tortilla. Top with cilantro, diced red onion, avocado slices, and a drizzle of sour cream. Serve with lime wedges.
