A little bit of prep work, but worth it for what comes out the other side. Ideal to have in a brioche bun, with coleslaw & cheese. 

Method

Slice the onion & mince the garlic. Add to a frying pan and heat gently, add the chicken to brown. Flip so it’s browned on both sides. Transfer the chicken to slow cooker, then add about 100ml of water to the pan and add everything in to the slow bowl.

Add the paprika, chipotle paste, tomato passata, brown sugar & bbq marinade/sauce. Stir together and leave on slow for 8 hours, or high for 6.

Remove the lid, turn off the heat and shred the thighs with two forks. 

Before serving, stir through the lime juice. 

Enjoy!