Chicken Tacos with Lime Crema

Chicken:

1 Tbsp canola oil (15 mL)

6 boneless skinless chicken thighs (6)

2 boneless skinless chicken breasts (2)

3/4 cup no salt added chicken broth (175 mL)

1 Tbsp chili powder (15 mL)

1 tsp ground cumin (5 mL)

1 tsp garlic powder (5 mL)

1/2 tsp oregano (2 mL)

1/2 tsp salt (2 mL)

Coleslaw:

2 cups green cabbage, shredded (500 mL)

2 cups purple cabbage, shredded (500 mL)

3 green onions, chopped (3)

1/4 cup cilantro, chopped (60 mL)

1 lime, juiced (1)

1/4 cup canola oil (60 mL)

1/4 tsp salt (1 mL)

Lime Crema:

1/2 cup sour cream (125 mL)

Zest and juice of 1 lime (1)

Hot sauce (optional)

16 small corn tortillas (16)
1. In a large frying pan over medium heat, add 1 Tbsp canola oil. Add chicken to pan, cook until browned, about 5 minutes per side.
2. Place browned chicken in the bottom of a slow cooker. In a small bowl combine chicken broth and spices and add to slow cooker. Cook on low for 6-8 hours, or until chicken is tender and cooked through.
3. Remove chicken from slow cooker to a large bowl. Shred all chicken pieces with two forks.
Coleslaw:
1. In a large bowl. combine cabbage, green onions, cilantro, lime juice and canola oil and sprinkle with salt. Mix to combine and place in fridge until ready to assemble tacos.
Lime Crema:
1. In a small bowl combine sour cream, lime juice, and lime zest and place in fridge until ready to assemble tacos.
Assembly:
1. To assemble, divide chicken among tacos, top with coleslaw, a drizzle of lime crema and a dash or two of hot sauce, if desired.