Slow-Cooked Shredded Chicken Tacos

Ingredients

• 2 tsp cumin
• 1 tsp paprika
• 1 tsp ground coriander
• 2 tsp minced garlic
• 1 onion, finely chopped
• 700g chicken breast
• 1 cup chicken stock
• Juice 1 lime
• ¼ cup coriander leaves, chopped
• 3 tbsp tomato paste
• 3 tbsp barbecue sauce
• Salt & pepper, to taste
• 6-10 tortilla medium-size wraps
• Taco Fillings:
• 1 cup grated cheese
• 2 avocados, mashed
• Cherry tomatoes, quartered, or 1 chopped tomato
• Lettuce, shredded
• Red cabbage, shredded
• 1 medium-size cucumber, sliced
• Barbecue sauce or sauce of choice

Method

• Set the timer on the slow cooker for 4 hours on high or 6 hours on low.
• Add all the spices, garlic and onion into the slow cooker and combine well. Toss chicken breast in spices.
• Add chicken stock, lime juice, half the coriander, tomato paste, barbecue sauce, salt and pepper. Combine well and place the lid on.
• Remove chicken from the sauce and place in a serving dish. With forks pull apart the chicken until it has shredded. Spoon in the sauce from the slow cooker until the chicken has a saucy consistency.
• Lay out tortillas and top with chicken, your favourite fillings and sauce.