1. Shred potato on largest holes of box grater (you should have about 1½ cups). In 3- to 4-quart slow cooker, add chicken, sweet potato, salsa and beans; cover and cook on low 4 hours or until chicken is tender. Transfer chicken to large bowl; shred with 2 forks. Stir pineapple and chicken into slow cooker. Makes about 5 cups.
2. Preheat oven to 475°. Stack tortillas; wrap in foil and bake 5 minutes or until warm.
3. Fill tortillas with chicken mixture, avocado, yogurt and onion; garnish with cilantro and serve with lime wedges, if desired.
- 13 g Fat
- 2 g Saturated
- 85 mg Cholesterol
- 406 mg sodium
- 53 g Carbohydrates
- 12 g Fiber
- 14 g Sugars
- 37 g Protein
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Nutritional Information
- 13 g Fat
- 2 g Saturated
- 85 mg Cholesterol
- 406 mg sodium
- 53 g Carbohydrates
- 12 g Fiber
- 14 g Sugars
- 37 g Protein
Directions
1. Shred potato on largest holes of box grater (you should have about 1½ cups). In 3- to 4-quart slow cooker, add chicken, sweet potato, salsa and beans; cover and cook on low 4 hours or until chicken is tender. Transfer chicken to large bowl; shred with 2 forks. Stir pineapple and chicken into slow cooker. Makes about 5 cups.
2. Preheat oven to 475°. Stack tortillas; wrap in foil and bake 5 minutes or until warm.
3. Fill tortillas with chicken mixture, avocado, yogurt and onion; garnish with cilantro and serve with lime wedges, if desired.