Description
Juicy slow cooker chicken carnitas bring Mexican street food magic right to home kitchens. Tender, spice-rubbed chicken shreds easily into delectable tacos that transport you straight to authentic flavor paradise.
Ingredients
Scale
Protein:
- 3 pounds (1.36 kilograms) boneless, skinless chicken thighs
Spices and Seasonings:
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 1/2 tablespoon paprika
- 1 teaspoon chipotle powder
- 1 1/2 teaspoons salt (plus more to taste)
- 2 dried bay leaves
- 6 cloves fresh garlic, minced
Liquid Ingredients:
- 3/4 cup (177 milliliters) chicken broth
- 1/4 cup (59 milliliters) orange juice
- 1/4 cup (59 milliliters) lime juice
- 1 small white onion, thinly sliced
For Serving:
- Chopped cilantro
- Lime wedges
- Avocado slices
- Chopped lettuce
- Pico de gallo
- White rice
Instructions
- Prepare the slow cooker by combining all ingredients, ensuring a thorough blend of flavors that will infuse the chicken with rich, zesty notes.
- Submerge the chicken in the aromatic liquid, allowing it to simmer gently in the slow cooker for 2-3 hours on high or 4-5 hours on low, creating tender, succulent meat that easily falls apart.
- Carefully extract the chicken from the braising liquid, using two forks to meticulously shred the meat into delicate, bite-sized pieces.
- Activate the oven’s broiler to its highest setting, creating an intense heat that will transform the shredded chicken.
- Spread the chicken evenly on a parchment-lined baking sheet, ensuring maximum surface area for crisping.
- Drizzle select portions of the reserved cooking liquid over the chicken, enhancing moisture and intensifying the flavor profile.
- Position the sheet under the broiler, watching closely as the edges crisp and caramelize to a golden-brown perfection, which should take approximately 2-3 minutes.
- Present the carnitas with an array of accompaniments such as fresh lime wedges, creamy avocado slices, crisp lettuce, vibrant pico de gallo, or fluffy rice, allowing diners to customize their culinary experience.
Notes
- Choose skinless, boneless chicken thighs for maximum tenderness and flavor absorption during slow cooking.
- Pat chicken dry before seasoning to help spices adhere better and create a more robust taste profile.
- Avoid overcrowding the sheet pan when broiling to ensure each chicken piece gets crispy edges and caramelization.
- Drain excess liquid before broiling to prevent steaming and promote better browning of the carnitas.
- Customize this recipe for gluten-free diets by using gluten-free spices and checking seasoning ingredients.
- Meal prep friendly: Store shredded carnitas in airtight containers for up to 4 days in the refrigerator.
- Freeze leftover carnitas in portions for quick future meals, maintaining flavor and texture for 2-3 months.
- Swap chicken thighs with chicken breasts for a leaner protein option, adjusting cooking time to prevent dryness.
- Prep Time: 10 minutes
- Cook Time: 3 hours 25 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 43 g
- Cholesterol: 140 mg