Slow Cooker Curried Chicken Tacos with Avocado Crema

Slow Cooker Curried Chicken Tacos with Avocado Crema | healthynibblesandbits #glutenfree

5 from 1 reviews

Serves 8.



Slow Cooker Curried Chicken

  • 2 pounds (900g) boneless skinless chicken breasts
  • 1 15-ounce (425g) can of diced tomatoes
  • 1 TBS coriander seeds, ground
  • 2 tsp ground cumin
  • 2 tsp fresh ginger, chopped
  • 1 1/2 tsp ground tumeric
  • 1 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp ground cardamom
  • 1/2 medium yellow onion, chopped
  • 3 chiles de arbol, roughly chopped
  • 4 garlic cloves, minced
  • 2 star anise
  • 1/2 cup (120ml) chicken stock

Avocado Crema

  • 1 large ripe avocado
  • 1/3 cup chopped cilantro (tiny handful)
  • 5 TBS low-fat yogurt
  • 1 1/2 TBS lemon juice (I used meyer lemons)
  • 1 to 2 tsp onion powder
  • 1 1/2 tsp chili powder
  • 1/2 tsp salt


  • 1 bunch of collard greens (preferably with at least 8 leaves)
  • 1 large red pepper, thinly sliced
  • 1/2 small head of red cabbage, thinly sliced


  1. PREPARE THE CHICKEN: In a medium bowl, mix the chicken with the diced tomatoes, spices, and onions together, leaving out the star anise and chicken stock. Pour all the contents into a slow cooker. Add in the chicken stock and star anise. Set the slow cooker on low for 7 to 8 hours, or on high for 4 to 5 hours.
  2. PREPARE THE CREMA: When the chicken is about done, start making the crema. Blend all the crema ingredients in a food processor until everything is smooth. If sauce is a bit thick, add another tablespoon of yogurt.
  3. PREPARE THE WRAPS: Rinse the collard greens with water and pat them dry with paper towels. Trim off the tough stems.
  4. When the chicken breasts are cooked, shred them with a fork. Assemble the tacos by adding some chicken, red pepper, and red cabbage inside a collard green leaf. Top with some avocado crema.
  5. Store any leftover avocado crema in an airtight container. It should last for another 5 days. Remember to give it a quick stir before serving it again.


Curried chicken loosely adapted from the Crock Pot Chicken Tikka Masala recipe from The Roasted Root.