Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Place the
Chicken Breasts (680 g)
,
McCormick® Garlic Powder (2 g)
,
Onion Powder (1 g)
,
Cayenne Pepper (as needed)
,
Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Buffalo Sauce (120 mL)
in the Instant Pot or Slow Cooker. Cover with a lid, set to high pressure, and cook for 20 minutes.
Step 2
Then slow-release pressure for 5-10 minutes. If using a Slow Cooker then set to high heat for 3-4 hours. Remove the lid and shred chicken with two forks.
Step 3
Combine the
Avocado (1/2)
,
Yogurt (60 g)
,
Fresh Cilantro (4 g)
,
Lime (1/2)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
in a food processor and pulse until smooth.
Step 4
Fill a
Small Corn Tortillas (to taste)
with buffalo chicken, top with sauce,
Coleslaw Mix (to taste)
,
Jalapeño Peppers (to taste)
,
Fresh Cilantro (to taste)
, and serve. Enjoy!
