Ingredients
Method
Slow-Cook the Apple Cider Chicken
- Season the chicken with garlic powder and 1/2 teaspoon kosher salt.
- Add the apples, onion, minced garlic, remaining 1/2 teaspoon salt, and 1/2 cup apple cider to the slow cooker. Nestle the chicken into the mixture.
- Cover and cook on high for approximately 3–5 hours or low for 5–7 hours, until the chicken reaches 165°F and shreds easily. Start checking at the earlier end of the range.
- Shred the chicken using two forks and stir into the softened apples and onion.
- Add the remaining 1/4 cup cider gradually, using only as much as needed to keep the filling moist. If the mixture is watery, drain excess liquid before assembling.
Roast the Sweet Potatoes
- While the chicken cooks, preheat the oven to 350°F. Place the sweet potatoes on a lined baking sheet and roast for 45–60 minutes, until very tender.
- Let cool enough to handle. Split open and gently smash into rustic chunks. Season with salt and pepper.
- Increase the oven temperature to 475°F. Spread the sweet potatoes on a lightly greased metal baking sheet.
- Roast for 20–30 minutes, until caramelized with golden edges. Watch closely toward the end.
Make the Avocado Cilantro Crema
- Add the sour cream, Greek yogurt, avocado, lime juice, garlic, salt, onion powder, and cilantro to a blender or food processor.
- Blend until completely smooth, scraping down the sides as needed.
- Add water 1 teaspoon at a time only if necessary. The crema should be thick but spoonable.
- Taste, adjust the lime and salt, and refrigerate until serving.
Assemble and Crisp the Tacos
- Warm the tortillas in a skillet or under a damp towel in the microwave until flexible.
- Divide the chicken, smashed sweet potatoes, and mozzarella between the tortillas. Avoid overfilling so they fold without breaking.
- Fold each tortilla in half. Cook in a nonstick skillet over medium heat, working in batches, until golden on both sides and the cheese melts.
- For an optional cheese crust, reserve a little of the measured mozzarella and sprinkle it beneath each taco in the skillet. Let it turn golden before lifting.
- Serve immediately with avocado cilantro crema for dipping.
Nutrition
Notes
- Keep the filling moist, not watery: Excess slow-cooker liquid can soften the tortillas. Drain before assembling if needed.
- Warm the tortillas: Cold corn tortillas are more likely to crack when folded.
- Sweet potato texture: Roasting after smashing adds caramelized edges; the centers remain soft.
- Cheese crust: Use cheese from the measured 2 cups if you want the nutrition estimate to remain comparable.
- Crema storage: Refrigerate in an airtight container with wrap pressed against the surface. Use within 2 days for the best color and flavor.
- Make ahead: Prepare the chicken, potatoes, and crema separately. Assemble and crisp the tacos just before serving.
- Leftovers: Refrigerate chicken and potatoes within 2 hours and use within 3–4 days.