Pulled chicken fajitas with cheesy toppings

Step 1

Heat oil in a large frying pan over high heat. Cook chicken in batches for 5 minutes or until lightly golden. Remove from pan.

Step 2

Place capsicums, onion, garlic, chipotle, spices, stock, passata and the salt in a 5.5-litre (22-cup) slow cooker; place chicken on top. Cook, covered, on LOW for 5 hours or HIGH for 3 hours, or until chicken can be shredded with a fork.

Step 3

Meanwhile, combine ingredients in a medium bowl; season. Refrigerate until needed.

Step 4

Carefully transfer chicken to a board. Using two forks, shred meat. Using a ladle, remove 2 cups (500ml) cooking liquid from cooker (see Tip) and reserve. Stir shredded chicken into the cooker; add a little of the reserved cooking liquid to moisten if necessary.

Step 5

Scatter topping over the chicken mixture. Cover cooker with the lid and stand for 5 minutes until cheese is melted.

Step 6

To serve, warm tortillas following packet directions; fill with chicken mixture, scatter with coriander leaves and finish with a squeeze of lime. Serve with chopped avocado and sour cream on the side. Chicken mixture suitable to freeze.