Step 1Put the ketchup, honey, Worcestershire sauce, orange juice, paprika and garlic in the slow cooker. Sprinkle with a generous pinch of salt and plenty of freshly ground black pepper and mix well.
Step 2Add the chicken thighs and turn to coat in the sauce. Move the thighs away from the sides of the pot so they don’t stick when the sauce reduces as it simmers.
Step 3Cover and cook on low for 5–7 hours, or until the chicken is very tender.
Step 4Remove the lid and use two forks to break up and shred the chicken while mixing with the sweet, smoked sauce. The sauce will thicken the longer the chicken is cooked, so ladle a little out before shredding the chicken if cooking for the shorter time.
Step 5To serve, spoon the chicken into warmed mini tortillas along with soured cream and fresh coriander. Serve with lime wedges for squeezing.
