4 Hours 20 Minutes
(2.75-pound) package JENNIE-O® OVEN READY™ Boneless Skinless Turkey Breast
(16-ounce) jar CHI-CHI'S® salsa
cup lime juice
tablespoons olive oil
salt and freshly ground pepper, if desired
cups coleslaw mix
to 2 fresh red chili peppers, thinly sliced
cup thinly sliced red onions
cup diced pineapple
CHI-CHI'S® soft taco-size tortillas, warmed
crumbled queso fresco cheese, if desired
lime wedges, if desired
Add one cup water to the bottom of slow cooker. Place turkey breast in the slow cooker. Cut three ½-inch slits in the top of the cooking bag. Cook for approximately 4 hours with the slow cooker on HIGH setting.
Always cook to well-done, 165°F. as measured by meat thermometer.
Remove cooked turkey from bag, shred and return to slow cooker. Add salsa and ketchup; cover. Cook 20 minutes or until hot.
To make Spicy Slaw, in large bowl, whisk together lime juice, oil, sugar, salt and pepper, if desired. Add coleslaw mix, red chili peppers, onion and pineapple.
Fill tortillas with turkey mixture, coleslaw, avocado slices and cheese if desired. Serve with lime wedges, if desired.