Description
This slow cooker chicken carnitas is tender, full of flavor and easy to make. The chicken cooks low and slow in citrus juice and warm spices until it’s tender enough to shred, then finishes under the broiler for that signature golden crispy edges.
Ingredients
Scale
- 3 lb Chicken breasts (Substitute with boneless chicken thighs.)
- 1 cup orange juice and the rind of 1 orange (freshly squeezed)
- Juice of 1 lime and the rind of ½ a lime
- ½ Tablespoon oregano
- ½ Tablespoon cumin
- ½ Tablespoon chicken stock powder
- 1 Bay leaf
- 1 large onion (peeled and quartered)
- 6 garlic cloves (roughly chopped)
- Salt and black pepper
- Fresh Cilantro to serve
- Cooking spray oil
Instructions
- Add the chicken to the slow cooker (crockpot). Sprinkle with salt, black pepper, cumin, oregano and chicken stock powder. Add chopped garlic, bay leaf, onion, juice of 1 lime, with one half of the squeezed lime rind, pour in the orange juice and 2 rinds and gently mix to combine.
- Slow cook on low for 4 hours, or 2 hours on high, until the chicken is tender and pulls apart easily with a fork.
- Using a slotted ladle, transfer the cooked chicken to a rimmed baking sheet or a plate and shred with two forks.
- Sprinkle some of the reserved liquid (about ½ cup) over the chicken and spray generously with cooking oil.
- Broil the shredded chicken for 8-10 minutes or until golden and crispy around the edges, flipping halfway through.
- Finish with chopped cilantro and onions, then use the carnitas as desired. Enjoy!
Notes
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 211
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 100 mg
Keywords: Chicken Carnitas Slow Cooker