Tacos by the "Sauce Boss"

This week’s recipe comes from my neighbor Spencer—who may not officially be called the “Sauce Boss,” but after tasting this flavorful, slow-cooked chicken with roasted squash and a hint of spice, I think he’s earned the title.

It’s cozy, bold, and perfect wrapped in a warm tortilla with creamy avocado on top.

Ingredients:

• 2 lg. boneless, skinless chicken breasts
• 1 tsp. salt
• 1 tsp. ground cumin
• 1/2 tsp. black pepper
• 1/2 tsp. cinnamon
• 1/2 white onion, chopped
• 2 jalapeños, diced
• 2 lbs. butternut squash, cubed and roasted
• 4 oz. canned chopped green chilies
• 1 tsp. jalapeño pepper sauce (or other hot sauce)
• 1/2c. orange juice
• 1 avocado
• tortillas

Instructions:

1. Place chicken in bottom of crockpot and top with all ingredients except the avocado and tortillas.
2. Cook for 8 hours on low heat. 
3. Shred chicken with a fork. 
4. Serve with warm tortillas and fresh avocado.