Prepare the slow cooker base: Pour the chicken stock into the bottom of your slow cooker. Add the olive oil, minced garlic, cumin, smoked paprika, salt, and pepper. Stir until the spices are distributed and you can smell the cumin and paprika blooming in the liquid—a warm, earthy aroma will fill your kitchen.

Layer the chicken: Place the chicken breasts (or thighs) into the slow cooker in a single layer if possible. They should be partially submerged in the stock mixture. Sprinkle the diced onion and jalapeño (if using) over the top. The chicken will look pale and raw at this stage, but don't worry—the slow cooker works its magic.

Add the lime juice and coriander: Pour the lime juice evenly over the chicken. Reserve about a tablespoon of chopped coriander for garnish later. Scatter the rest of the coriander over the chicken. You'll see the green flecks brighten the broth immediately.

Cook low and slow: Cover the slow cooker with the lid. Cook on low for 6-7 hours or on high for 4 hours. After about 3 hours on low, you'll notice the liquid becoming fragrant and slightly thickened, and the chicken will start to look opaque around the edges.

Shred the chicken: Once the cooking time is up, use two forks to shred the chicken directly in the slow cooker. The meat should pull apart easily with almost no resistance—if it resists, it needs another 30 minutes. You'll see the shreds soak up the tangy, herby liquid, turning a pale golden colour.

Finish and thicken (optional): If you prefer a thicker sauce, remove the chicken shreds with a slotted spoon, then set the slow cooker to high and let the liquid simmer uncovered for 10-15 minutes. Stir occasionally; you'll see it reduce and become slightly syrupy. Return the chicken to the pot and stir to coat. The sauce will cling to the shreds, glossy and fragrant.

Garnish and serve: Sprinkle the reserved fresh coriander over the top just before serving. The bright green against the golden chicken looks beautiful and adds a final burst of freshness.