Use the stem-flick test before cutting: flick off the small nub at the top. Green underneath means it's ready. Won't budge means it needs more time at room temperature. Missing nub or brown underneath means it may be overripe or bruised inside. Don't squeeze repeatedly — it causes bruising. If still firm, leave it on the counter away from direct sunlight until it yields gently to light pressure, which can take one to several days. Once ripe, rinse under cool water and place on a stable Cutting Board with a sharp Knife.

1. HALVE: Hold the avocado steady on a Cutting Board. Cut lengthwise around the pit along the natural seam with a sharp Chef's Knife. Twist the two halves apart. One half will hold the pit. 2. REMOVE PIT: Use a large spoon to scoop the pit out. Do not strike it with a knife blade — this risks injury. A folded kitchen towel to grip and twist the pit free also works. 3. PEEL OR SCOOP: Peel the skin away with your fingers or a spoon, or scoop the flesh out whole with a large spoon to keep it intact for slicing. 4. SLICE: Place the flesh flat-side down and cut into even slices about a quarter inch thick. For a fan, keep slices together and press gently to spread. For diced, score in a crosshatch while still in the skin and scoop out the cubes. 5. TIMING: Takes 2 to 5 minutes total. No heat required. Work quickly once cut — avocado flesh oxidizes and browns on exposure to air.

Nestle the 1 ½ lb boneless skinless chicken breasts into the liquid, making sure they are mostly submerged. Place the lid on the Slow Cooker and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the 1 ½ lb boneless skinless chicken breasts is cooked through and very tender.

Remove the cooked 1 ½ lb boneless skinless chicken breasts to a Cutting Board. Use two forks to shred the meat into bite-sized pieces, then return the shredded 1 ½ lb boneless skinless chicken breasts to the Slow Cooker and stir to combine. Taste and adjust seasoning with additional ½ tsp salt plus more if needed.

About 20 minutes before serving, preheat your Oven to 400°F. Toss the 6 whole corn tortillas cut into thin strips strips with 2 tbsp olive oil and a pinch of ½ tsp salt plus more, then spread them in a single layer on a Baking Sheet. Bake for 12–15 minutes, flipping once halfway through, until golden and crispy.