Sweet Potato Pulled Chicken Tacos with Avocado Crema

1.Preheat your oven to 400°F (200°C).

2.In a large bowl, toss the diced sweet potatoes with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

3.While the sweet potatoes are roasting, season the chicken breasts with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.

4.In a slow cooker, place the seasoned chicken breasts and pour in the chicken broth. Cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and easily shredded.

5.Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the remaining juices.

6.For the avocado crema, in a blender or food processor, combine the ripe avocado, sour cream, lime juice, and cilantro. Blend until smooth and creamy. Season with salt to taste.

7.To assemble the tacos, warm the corn tortillas in a skillet over medium heat until pliable. Fill each tortilla with a generous amount of pulled chicken, roasted sweet potatoes, shredded red cabbage, and diced red onion.

8.Drizzle the avocado crema over the top of each taco and serve immediately.