Chicken Carnitas (Slow Cooker)
This slow cooker chicken carnitas is succulent, bursting with taste and simple to prepare. The chicken simmers slowly in citrus juice and aromatic spices until it’s soft enough to shred, then it completes under the broiler (grill) for that distinctive crunchy golden edges.
Carnitas works wonderfully for tacos, rice bowls, burritos, salads, or wraps. Additionally, you can prepare it on the stovetop, in the oven, or in the Instant Pot if that is your preference.
Next, give my Mexican tuna salad, air fryer chicken enchiladas, and instant pot taco meat a try.
Why you will adore this recipe
This straightforward chicken carnitas is zesty, filled with warmed spices such as cumin and oregano. A delightful fragrance will fill your kitchen as the chicken cooks low and slow to a melt-in-your-mouth tenderness, creating delicious shredded chicken you will appreciate. It is then broiled until golden and crisp around the edges.
Chicken carnitas is a healthier option compared to pork; there is no lard present, yet it remains tasty and satisfying. It’s perfect for meal prep and very adaptable for use throughout the week. It offers a taste of Mexico without stepping outside your home. If you use an Instant Pot, this recipe’s active cooking duration is only 10 minutes.
What you will require
Chicken breast: I opt for boneless, skinless chicken breasts. You can swap for boneless chicken thighs if desired.
Orange juice and zest
Lime juice and zest
Oregano
Cumin
Bay leaf
Onion
Garlic
Cilantro
Chicken bouillon powder
Salt and black pepper
Cooking spray oil
How to prepare chicken carnitas
Place the chicken into the slow cooker (crockpot). Season with salt, black pepper, cumin, oregano, and chicken bouillon powder. Incorporate chopped garlic, bay leaf, onion, the juice of 1 lime, along with one half of the squeezed lime zest, pour in the orange juice and 2 zests, and gently combine.
Slow cook on low for 4 hours, or 2 hours on high, until the chicken is soft and easily shreds with a fork.
Utilizing a slotted ladle, transfer the cooked chicken to a rimmed baking sheet or a plate and shred using two forks.
Brush some of the reserved liquid over the chicken and mist it with cooking oil.
Broil the shredded chicken until golden and crisp around the edges, flipping halfway through, for 8-10 minutes.
Garnish with chopped cilantro and onions, then utilize the carnitas as desired. Enjoy!
How to preserve
Keep in an airtight container in the refrigerator for a maximum of 4 days.
It can also be frozen for as long as 3 months. Reheat in the microwave or air fryer until warm/hot to your preference.
What to Accompany with Chicken Carnitas
Incorporate it into tacos, burritos, enchiladas or rice bowls, alongside cilantro lime rice, black beans, or pinto beans. You can add it to pasta, soups, or nachos. It also complements salads or wraps well.
Chicken Carnitas (Slow Cooker)
This slow cooker chicken carnitas is succulent, bursting with taste and simple to prepare. The chicken simmers slowly in citrus juice and aromatic spices until it’s soft enough to shred, then it completes under the broiler (grill) for that distinctive crunchy golden edges.
- 3 lb Chicken breasts Can replace with boneless chicken thighs.
- 1 cup orange juice and the peel of 1 orange freshly squeezed
- Juice of 1 lime and the zest of ½ a lime
- ½ Tablespoon oregano
- ½ Tablespoon cumin
- ½ Tablespoon chicken stock powder
- 1 Bay leaf
- 1 large onion peeled and cut into quarters
- 6 garlic cloves roughly chopped
- Salt and black pepper
- Fresh Cilantro for serving
- Cooking oil spray
Keep your screen from dimming
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Add the chicken into the slow cooker (crockpot). Sprinkle with salt, black pepper, cumin, oregano and chicken stock powder. Include the chopped garlic, bay leaf, onion, juice of 1 lime, with one half of the squeezed lime rind, pour in the orange juice and its 2 rinds, then gently stir to combine.
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Slow cook on low heat for 4 hours, or on high heat for 2 hours, until the chicken becomes tender and can be easily shredded with a fork.
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Using a slotted spoon, move the cooked chicken to a rimmed baking sheet or a plate and shred with two forks.
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Drizzle some of the reserved liquid (approximately ½ cup) over the chicken and
Apply generously with culinary spray.
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Broil the shredded poultry for 8-10 minutes or until it becomes golden and crisp around the borders, turning halfway through.
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Top with minced cilantro and onions, and then utilize the carnitas as you prefer. Savor!
Calories: 211kcalCarbohydrates: 4gProtein: 36gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 109mgSodium: 273mgPotassium: 703mgFiber: 0.2gSugar: 3gVitamin A: 124IUVitamin C: 18mgCalcium: 21mgIron: 1mg
Nutritional information: Please acknowledge that the nutrition label given is an approximation based on an online nutrition calculator. It may differ according to the precise ingredients and brands you opt for. Under no circumstances will thedinnerbite.com be liable for any loss or damage resulting from your dependence on nutritional data.
And there you have it, an effortless and delightful crockpot chicken carnitas you can prepare at home swiftly. As always, if you have tried this recipe, I would be thrilled to hear your thoughts! Kindly rate the recipe 5 stars and provide your feedback in the comments section below. Tag me @thedinnerbite on Instagram and save it to your Pinterest. Please subscribe to the blog for free new recipes delivered to your inbox if you haven’t already.
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