Slow Cooker Pulled Chicken Tacos

I have a love/hate relationship with my slow cooker. There have been some hits and some glorious misses! I'm a kitchen control freak (you should see my face when my husband wants to have a go at stirring!) so putting all my trust in an appliance to cook my food properly takes some getting used to. 

I'm not a big fan of pan fried chicken thighs so that's how this recipe came to be. 'Pulled' is basically meat cooked until it is so soft and tender that you can just shred (pull) it apart rather than cutting. You could apply this idea to many secondary cuts of meat. Lamb shoulder marinated in Moroccan spices would work a treat and pulled pork is very popular too. I love making this on a day I know will be busy. You put on the chicken in the morning then just before dinner it's a simple case of making the guacamole and warming the tortillas. Easy peasy. 

 Here is what you will need.....

- 12 six inch corn tortillas
- Homemade guacamole (I used Mamasita's own recipe which you can find here)
- Sour cream

For the pulled chicken:

- 500g free range chicken thighs
- 1 medium red capsicum sliced
- 1 large red onion sliced
- 1 lime quartered 
- 1 large red chilli thinly sliced (remove pith and seeds if you want a milder flavour)
- 3 cloves garlic sliced
- 3 tbs smoked paprika (has to be smoked!)
- 1 tbs cumin
- 2 tbs toasted coriander seeds 
- 1/2 cup chopped coriander
- small bag of baby spinach

Put everything except the coriander and baby spinach into the slow cooker, squeeze the juice from limes into the pot before throwing them in. Toss until the mixture is well combined. Pop on lid and cook on slow for 6-8 hours depending on your slow cooker, the result will be a juicy, spicy delicious mess. When you can shred the chicken easily with 2 forks it is done.

Once you're satisfied the chicken is ready turn off the slow cooker, remove the lime quarters and discard then shred up the chicken. Add the baby spinach and coriander, give it a stir through then pop lid back on so the spinach can wilt while you make the guacamole and warm the tortillas. I like putting the tortillas in grill pan rather than the oven so they get a bit of char. 

Then you're ready to go. I like to eat mine like this (below) but you could assemble them any way you like.

Beware the chicken is super juicy to keep some napkins on hand. Best served with a cold beer or margarita!