Slow-roasted pulled chicken tacos

This chicken can be served as a traditional roast one night and leftovers as pulled chicken tacos the next.

Slow-roasted chicken

1	Whole chicken, 1.1 kg (Main)
¼ cup	Dark cane sugar
1 ½ tsp	Ground chilli
2 cloves	Garlic, crushed
½ tsp	Mustard powder
1 cup	Tomato sauce
2 Tbsp	Cider vinegar
2 tsp	Worcestershire sauce

Tacos

8	Soft tacos (Main)
2 cups	Cabbages, or lettuce, finely shredded
1	Red capsicum, seeded and julienned

Directions

1. Season the chicken inside and out with salt and pepper. Place in a slow-cooker, breast side up.
2. Combine the sugar, chilli, garlic, mustard powder, tomato sauce, vinegar and Worcestershire sauce. Pour over the chicken. Cover and cook on low for 6 hours or until the flesh pulls away from the bones easily.
3. Remove the chicken and shred the flesh. Place back in the cooker and heat through in the juices.
4. Heat the taco shells according to the packet instructions. Fill with the cabbage, capsicum and pulled chicken.
5. Great dusted with paprika and garnished with basil or parsley.