Full disclosure:
- I decided to develop the all time best slow cooker pulled chicken recipe after possibly bringing Mexican corn tortillas into the country from the States because 1) obviously I was going to and 2) obviously no one can be bothered declaring that shit.
- After eating tacos (literally) every lunch and dinner when I was in Hawaii last week it became very clear to me that tacos are perhaps the greatest gift on earth and why the hell aren’t I eating them multiple times a week?
- This really should be made with tomatillos but I live in Western Australia and for some irritating and mind blowing reason, getting my hands on genuine Mexican ingredients is as impossible as it is for Perth drivers to merge. Overcome and conquer people!
Epic Slow Cooker Pulled Chicken Tacos
Serves 4-5
Ingredients
Rub:
- 2 large chicken breasts, quartered
- 1tsp each garlic powder, onion powder, chilli powder, cumin, ground coriander
Stew:
- 1 onion, quartered
- 3 cloves of garlic, quartered
- 1 large green chilli, quartered
- 1 cup of fresh coriander root & leaves
- 2 tomatoes, quartered
- 1tbs jalapeños
- 1tbs sugar
- 1tbs jalapeño brine liquid
- Juice from 1 lime
- Salt
Method
Mix 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.
Kitchen notes...
This is pretty sour and spicy and freaking delicious. Howeverrr…. feel free to leave out the chilli powder in the rub and/or the fresh chilli. You can also serve it with jalapeños on top rather than in the stew but still add the brine for the sour balance.
Slow cooker substitute…
This can absolutely be done without a slow cooker just use chicken thigh instead of breast. Follow everything the same way but just cook really really really gently in a large pot until the chicken is tender then pull apart with two forks.
