Instructions

Season the chicken

• Sprinkle the chicken breasts with adobo seasoning or a light pinch of salt. Add the garlic powder and ground cumin.

Slow cook

• Place the chicken in the crock pot. Top with the salsa. Do not add water. Cover and cook on LOW 4 to 6 hours or HIGH 2 to 3 hours until the chicken is cooked through and tender.

Shred

• Transfer chicken to a board or shred directly in the pot using two forks. If there is a lot of liquid, drain off excess but keep as much tomato-rich sauce as possible. Return shredded chicken to the pot and toss in the sauce. Keep warm.

Make the slaw

• In a bowl combine shredded red cabbage, lime juice, cilantro, and kosher salt. Toss to coat and let it stand a few minutes to soften.

Warm tortillas

• Heat each corn tortilla about 30 seconds per side over a dry skillet or over a low open flame until pliable and slightly charred in spots. Keep warm inside a towel.

Assemble and serve

• Place 3 tortillas on each plate. Fill with saucy shredded chicken, a handful of cabbage slaw, and avocado slices. Serve with lime wedges for squeezing.