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Slow Cooker Chicken Carnitas Recipe

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4.3 from 63 reviews

This Slow Cooker Chicken Carnitas recipe offers tender, flavorful shredded chicken infused with a blend of spices and citrus juices, then crisped under the broiler for a deliciously crispy finish. Perfect for tacos, bowls, or as a versatile protein in your meals.

  • Total Time: 2 hours 15 minutes (high) or 4 hours 15 minutes (low)
  • Yield: 6-8 servings

Ingredients

Main Ingredients

  • 3 pounds boneless, skinless chicken thighs
  • 6 cloves fresh garlic, minced
  • 2 dried bay leaves
  • 3/4 cup chicken broth
  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • 1 small white onion, thinly sliced
  • 1 tablespoon cumin
  • 1 tablespoon dried oregano
  • 1/2 tablespoon paprika
  • 1 teaspoon chipotle powder
  • 1 1/2 teaspoons salt, plus more to taste

For Serving

  • Chopped cilantro
  • Lime wedges
  • Avocado
  • Chopped lettuce
  • Pico de Gallo
  • White rice

Instructions

  1. Combine Ingredients: Add all of the chicken thighs, garlic, bay leaves, chicken broth, orange juice, lime juice, sliced onion, cumin, oregano, paprika, chipotle powder, and salt to the base of your slow cooker. Stir well to combine all ingredients uniformly.
  2. Slow Cook the Chicken: Cover and cook the chicken on high for 2-3 hours or on low for 4-5 hours until the chicken is tender and easily shredded with a fork.
  3. Shred Chicken: Remove the cooked chicken thighs from the slow cooker and shred them using two forks, ensuring the meat is pulled into bite-sized pieces.
  4. Braise and Broil: Line a sheet pan with parchment paper and spread the shredded chicken evenly. Pour some of the remaining braising liquid from the slow cooker over the meat to moisten it.
  5. Crisp the Carnitas: Place the sheet pan under the oven broiler on high and broil the chicken for 2-3 minutes until the edges are browned and crispy. Watch closely to prevent burning.
  6. Serve: Serve the chicken carnitas hot, accompanied by chopped cilantro, lime wedges, avocado, chopped lettuce, pico de gallo, and white rice as desired. Enjoy!

Notes

  • Chicken thighs are preferred for their tenderness and flavor but boneless skinless chicken breasts can be substituted.
  • Broiling time may vary by oven; keep an eye to prevent burning.
  • Use fresh lime and orange juice to enhance the citrus flavor in the dish.
  • For extra crispiness, spread the shredded chicken in a thin layer before broiling.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 2-3 hours on high or 4-5 hours on low plus 5 minutes broiling
  • Category: Main Dish
  • Method: Slow Cooking and Broiling
  • Cuisine: Mexican

Find it online: https://allyumcooks.com/slow-cooker-chicken-carnitas-recipe/