Pulled Chicken Tacos with Pineapple Salsa

Serves 4-6.       Prep Time: 15 mins.       Cook: Minimum 3 hours.

 Ingredients

 Chicken: 

• 2 large boneless, skinless chicken breasts (around 400g) 
• 1 cup salt-reduced chicken stock 
• 1 can diced tomatoes 
• 2 cloves garlic, crushed 
• 1 tablespoon ground cumin 
• Salt and pepper, to season 

Salsa: 

• ½ pineapple, diced 
• 1 small red chilli, finely chopped 
• 1 red capsicum, diced 
• 1 red onion, diced 
• 1 punnet cherry tomatoes, diced 
• ¼ bunch coriander, chopped 

Coriander lime sauce: 

• 1 cup plain natural yoghurt 
• ½ lime, juiced 
• 1 tablespoon white wine vinegar 
• 1 teaspoon sriracha sauce 
• ¼ cup coriander, chopped 

For serving: 

• Lime 
• Avocado 
• Tortillas 

Method

1. In your slow cooker, combine the chicken, diced tomatoes, chicken broth, cumin, garlic, salt and pepper. Cook and cover on low for 6 hours, or high for 3 – 4 hours, until chicken is cooked through. When it is done cooking, shred the chicken using 2 forks in the slow cooker (note: the chicken should shred very easily). 
2. To make the salsa, mix the pineapple, chilli, capsicum, onion, tomatoes and coriander together. Season with salt and pepper. 
3. To make the sauce, add all the ingredients to a small bowl and mix until combined. Season with pepper. 
4. Build tacos by adding shredded chicken and topping with pineapple salsa, yoghurt sauce and some smashed avocado. Enjoy with a squeeze of lime over the top.