Slow Cooker Pulled Chicken Tacos

• 1 medium Red onion
• 3 cloves Garlic
• 800 g Chicken thighs, boneless, skinless
• 1 ½ tsp Fine sea salt
• 2 tsp Ground cumin
• 2 tsp Smoked paprika
• 2 tbsp Chipotle sauce
• 400 g Canned chopped tomatoes
• 12 pieces Corn tortillas
• 20 g Fresh coriander
• 2 pieces Lime

1. Thinly slice half the red onion and set it aside for serving. Finely chop the remaining onion and finely chop the garlic.
2. Put the chopped onion and garlic into the slow cooker. Add the chicken thighs, fine sea salt, ground cumin, smoked paprika, chipotle sauce and canned chopped tomatoes, then stir to coat the chicken.
3. Cover and cook on low for 4 hours, or until the chicken is very tender and pulls apart easily. If your slow cooker runs hot, start checking at 3.5 hours.
4. Transfer the chicken to a bowl and shred with two forks. Stir the shredded chicken back into the sauce and leave uncovered for 10 minutes to thicken slightly.
5. Warm the corn tortillas in a dry frying pan over medium heat for about 20 to 30 seconds per side, keeping them covered as you go. Roughly chop the fresh coriander and cut the limes into wedges.
6. Fill each tortilla with the pulled chicken, then top with the reserved sliced red onion and fresh coriander. Finish with a squeeze of lime to taste and serve straight away.

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