1. Place the chicken breasts in the bottom of a slow cooker.

2. Top with all the remaining ingredients and season generously with Himalayan sea salt and freshly ground black pepper.

3. Cover and cook on low 6 to 8 hours, or high 4 to 5 hours.

4. Once chicken is cooked through and no longer pink, remove from slow cooker.

5. Shred the chicken with a fork and mix well.

6. Serve topped with fresh cilantro and avocado.

Serving Size = 3 ounces chicken and 2 cups vegetable mixture