Epic Slow Cooker Pulled Chicken Tacos

MethodMix the rub spices together in a large bowl then add and fully coat your chicken breast pieces then leave in the fridge while you move on to the stew.You’ll need a handheld blender for this bit – if you can’t be bothered, don’t worry but make sure instead you chop your onion, garlic, chilli and tomatoes finely.Get out and hook up your slow cooker then grab a pan and heat a little oil over a high heat then add the onion, garlic and green chilli. Once they’re all looking a little charred and golden add the tomatoes, jalapeños and sugar and stir around (over the high heat still) for 5 minutes or until the tomatoes start to break down and your kitchen’s smelling like Mexico. Transfer this mixture to your slow cooker then add the jalapeño brine liquid, lime juice, big pinch of salt and 1 cup of water. Actually, go on and add 1/4 cup of water more. Using a handheld blender, pulse this mixture into a smooth’ish paste then add your chicken. Stir around then turn the cooker on to the high setting for 4ish hours.After 4 hours, grab a fork and start stirring around the stew, it should simply fall apart with the fork into the perfect ‘pulled’ chicken concoction.Serve with taco, taco, taco… MAJOR YUM.