Lightly toast the tortillas, if desired.
Use any leftover avocado cream as a chip dip, and serve with tortilla chips.
Sprinkle the chicken with the black pepper and 1 teaspoon of the salt.
Heat the oil in a large skillet over medium-high.
Cook the chicken, turning once, until browned on both sides, about 3 minutes per side.
Place the chicken on the vegetables in the slow cooker.
Cover and cook on LOW until the chicken is tender, about 4 hours.
Shred the chicken into bite-sized pieces, discarding the bones.
Return the chicken to the slow cooker, and stir to combine.
Heat the tortillas according to the package directions.
Divide the chicken mixture evenly among the tortillas using a slotted spoon, and top with the avocado mixture.
Sprinkle evenly with the red onions and cilantro.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
