Rub the chicken breasts generously with adobo seasoning or salt, then place them in your slow cooker and sprinkle the garlic powder and cumin evenly on top.
Pour the chunky salsa over the chicken, making sure not to add any water; just use the salsa as is.
Cover the slow cooker and let the chicken cook on low heat for 4 to 6 hours, until it's tender enough to shred easily.
Once cooked, carefully drain excess liquid but keep the tomato sauce inside the pot, then shred the chicken using two forks. Keep it covered and warm until serving time.
For the slaw, mix the shredded cabbage with fresh lime juice, chopped cilantro, and kosher salt in a bowl, tossing everything together to combine.
Warm the corn tortillas by holding them over the stove flame for about 30 seconds on each side until they get a slight char, stacking them on a plate covered with a towel to keep warm.
Assemble each taco by placing shredded chicken on three tortillas per person, then topping with the cabbage slaw, avocado slices, and a squeeze of fresh lime from the wedges.
Finally, invite your guests to enjoy and don't forget to leave a rating and comment to share your feedback and help support the recipe.
