Prepare the chicken: Pat the chicken breasts dry with kitchen paper. Season both sides evenly with the salt, pepper, onion powder, smoked paprika, and cumin. The spice rub should coat the meat fully, giving it a fragrant, smoky scent as you work.

Layer the slow cooker: Place the seasoned chicken breasts in a single layer at the bottom of your slow cooker insert. Sprinkle the minced garlic and chopped pickled jalapeños evenly over the top. You’ll smell the sharp, tangy vinegar notes from the jalapeños mixing with the garlic — that’s the base of our flavour.

Add the cream cheese: Scatter the cubed cream cheese over the chicken. Don’t worry if it doesn’t cover everything perfectly; it will melt and spread as it cooks. The cubes should look pale and creamy against the dark spices of the chicken.

Pour in the cream and jalapeño liquid: Drizzle the double cream and the reserved 2 tablespoons of pickled jalapeño liquid over the top. The liquid will look thin and milky now, but it will thicken into a rich sauce later. Do not stir — layering helps the chicken stay moist.

Slow cook: Cover with the lid and cook on low for 7 hours or on high for 4 hours. After about 3 hours on low, your kitchen will start to smell warm and savoury, with the cream cheese mellowing out the jalapeño’s bite. The chicken is ready when it shreds easily with two forks and the sauce has turned a pale golden colour with a thick, velvety texture.

Shred the chicken: Using two forks, shred the chicken directly in the slow cooker. The meat should pull apart effortlessly, releasing a burst of steam and that creamy, cheesy aroma. Stir the shredded chicken into the sauce until everything is well coated and looks glossy.

Add the cheese and finish: Stir in the grated cheddar cheese until it melts completely. The sauce will become thicker and stringy as the cheese incorporates. Taste and adjust seasoning — you might want a pinch more salt or an extra splash of jalapeño liquid for heat.

Optional crispy topping: For a crunchy finish, mix the breadcrumbs with melted butter and sprinkle over the top. Pop the slow cooker insert under a hot grill for 2–3 minutes, watching closely, until the breadcrumbs turn golden brown and you hear a faint sizzle. This step is purely textural but adds a lovely contrast to the creamy chicken.

Rest and serve: Let the dish sit uncovered for 5 minutes before serving. This resting time allows the sauce to settle and thicken slightly. Garnish with fresh coriander just before bringing it to the table.