Rub the chicken breasts with adobo seasoning or salt then place them in the slow cooker and sprinkle with garlic powder and ground cumin.
Pour salsa evenly over the chicken, no need to add water.
Cover and let cook on LOW heat for about 4 to 6 hours, until the chicken pulls apart easily.
Once cooked, carefully drain off extra liquid while reserving some of the tomato sauce, then shred the chicken using two forks and keep it warm.
In a bowl, mix together the shredded cabbage, lime juice, chopped cilantro, and kosher salt to create the slaw.
Warm the corn tortillas by quickly charring each side over your stove’s flame for about 30 seconds per side; keep them covered with a towel to stay warm.
To plate, place three tortillas per serving, add a generous amount of the shredded chicken, top with cabbage slaw, sliced avocado, and serve with lime wedges on the side.
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