When ready, heat the banana leaves over a gas stove or over a hot griddle.
Carefully move the banana leaf over the flame. As soon as it turns dark green, it is ready.
Rinse the banana leaves.
Place a banana leaf in the slow cooker lengthwise.
Place another banana leaf, over the other leaf criss cross. Making an X.
The banana leaves will overflow out of the slow cooker.
Add the marinated chicken into the center of the banana leaves.
Cover the chicken with the overflowing banana leaves, wrapping the chicken into a packet.
Add water around the banana leaves. Not directly inside the packet.
Cover with the lid and set the slow cooker on low for 6 hours, or high for 4 hours.
Once ready, remove the lid from the slow cooker. Open the banana leaves.
Carefully remove the chicken and shred the meat.
Discard any bones and banana leaves.
Serve as tacos on corn tortillas and top with pickled red onions.