This recipe was inspired by a combination of a few different recipes - none of which I can find online right now. I guess that just shows lazy googling skills, doesn’t it? So these started my thinking: this is a faster version and this one shows the slow cooker brilliance, and delicious flavor. I usually eyeball the amount each time but these are the basic components and ratios. It’s very forgiving!
Serves 8
2 lbs skinless, boneless chicken thighs
1 jar of salsa (16oz)
1 can of black beans (15oz)
1 ½ tsp of taco seasons (I just eyeball this as I sprinkle it in)
2 cups of grated mozzarella cheese
2 avocados
canola oil or another neutral oil
16 flour tortillas
Method:
Pop the chicken, salsa, beans and spices into your slow cooker, stir them around, and set to high and let it cook for about 8 hours.
Once the chicken has cooked, pull apart the chicken thighs and if you’re eating immediately add in the mozzarella and chop up the avocado, toss this into the chicken mixture. Make little packets with the tortillas folded around the chicken mixture. I find it helpful to use a slotted spoon so I can let extra liquid drip off before adding to the tortilla. Fry these on both sides in a neutral oil. Enjoy - add hot sauce or yogurt as needed!