Prepare Avocado Ranch Sauce and chill.

Mix Asian Rub as indicated in blog post

Add Rotel to empty, large, oval slow-cooker

Add diced onion to slow cooker and mix with Rotel

Add 1/2 cup of low sodium chicken broth to slow cooker. 

Trim excess skin off chicken thighs

One at a time, place chicken thighs, skin side down in rub and press, to adhere rub to side of chicken. Then place each thigh, in a single layer in slow cooker, on top of Rotel mixture.

Sprinkle any leftover rub, around the chicken, in the slow cooker.

Cover and cook on high for one hour.

After one hour, confirm rub has dissolved in liquid. If not, gently stir until all rub is submerged. Continue to cook on LOW for 5 hours. 

After 5 hours, remove thighs from crock pot. Using two forks, or Bear Claws, shred chicken. Also, drain Rotel mixture in a colander, removing the majority of liquid.  After liquid has drained off, place back in slow cooker, with shredded chicken and mix. [mv_img id="6065"]

Microwave flour tortillas in damp paper towel layers for 45 seconds.

Assemble tortillas; Avocado ranch dressing, chicken mixture, cabbage, queso dip. Enjoy. [mv_img id="6060"]