Meal Prep - Chicken Tinga Tacos Slow Cooker & Burrito Bowl

Name: Meal Prep - Chicken Tinga Tacos Slow Cooker & Burrito Bowl
Total time: 480 min
Ingredients: 1 can Tomato, roasted; 4 Chipotle pepper; ½ cups Onion, diced; 1 ½ tbsp Coconut sugar; 1 tbsp Garlic; 2 tsp Smoked paprika; 3 tsp Cumin; 1 tsp Oregano; Lime; 2 lb Chicken breast; 1 Avocado; ¾–1 cup Greek yoghurt; to taste Cilantro, finely chopped; Salt; Black pepper; 12 Corn tortilla

By Fit Men Cook · 480 min

Ingredients

Tomato · roasted1 can
Chipotle pepper4
Onion · diced½ cups
Coconut sugar1 ½ tbsp
Garlic1 tbsp
Smoked paprika2 tsp
Cumin3 tsp
Oregano1 tsp
Lime
Chicken breast2 lb
Avocado1
Greek yoghurt¾–1 cup
Cilantro · finely choppedto taste
Salt
Black pepper
Corn tortilla12

Instructions

Put the sauce ingredients in a multifunction or slow cooker and mix together.
Nestle the chicken breasts or tenders into the sauce.
Pressure cook: seal the steam valve, set between HIGH and MEDIUM HIGH, and cook for 25–30 minutes. Slow cook: cook on HIGH for 4 hours or LOW for 6–8 hours.
Remove the chicken to a bowl and shred it with two forks. Blend the sauce smooth with an immersion blender (or in a blender until smooth and return it to the cooker), then add the shredded chicken back and mix thoroughly.
Cook on low for another 6–10 minutes.
For the avocado cream, mash the avocado with a fork until completely smooth, mix in the remaining avocado cream ingredients, and season to taste.
For tacos, toast the tortillas in a dry skillet without oil.

Summarized from Fit Men Cook's video. Watch it for the details.

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Garlic Onion Tomato Yoghurt Chicken breast Lime Tortilla Avocado

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