There tacos are topped off with fresh pineapple salsa. Since pineapples are a great source of Vitamin C, this a tasty way to get your daily dose.
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).
To make the salsa, mix the pineapple, chilli, capsicum, onion, tomatoes and coriander together. Season with salt and pepper.
To make the sauce, add all the ingredients to a small bowl and mix until combined. Season with pepper.
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.
Trending This Week