• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste,
• 3 cups shredded meat from your roasted chicken
• 1 tablespoon olive oil
• 12 mini flour tortillas, warmed
• 1 cup pico de gallo, homemade or store-bought
• 1 avocado, halved, peeled, seeded and diced
• 1/2 cup chopped fresh cilantro leaves
• 1 lime, cut into wedges

DIRECTIONS:

1. In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture. Transfer to your clay pot.
2. Add 1/4 cup chicken bone broth in your clay pot. (If use vm7800 model, add 1.5 cup broth).
3. Set on stew to cook for 20-30 minutes or until meat is cooked through.
3. Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.