Pop all of the ingredients apart from the fresh coriander and spring onions into a large oven proof dish and give them a good mix, then lay the chicken breasts flat.
Cook in the warm oven for around 7 hours then remove from the oven and shred the chicken with two forks.
You can then either remove the lid or transfer to a serving dish and cook for a further 20 minutes or so to dry out a little.
Scatter the coriander and spring onions on top to serve.