Description
This Slow Cooker Chicken Carnitas recipe is incredibly easy to make and packed with bold, savory flavors! The chicken is slow-cooked until tender, then crisped in the oven for that perfect golden brown finish. It’s a versatile dish perfect for tacos, burrito bowls, salads, or meal prep. Try it with fresh avocado, lime wedges, or pico de gallo for an irresistible meal!
Ingredients
Units
Scale
- 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 slices
- Chopped lettuce
- Pico de gallo
- White rice
Instructions
- Slow Cook the Chicken:
- Add all ingredients to the slow cooker and stir to combine.
- Cook on high for 2-3 hours or low for 4-5 hours until chicken is tender.
- Shred the Chicken:
- Remove the chicken thighs from the slow cooker and shred with two forks.
- Crisp the Carnitas:
- Preheat the oven to broil (high).
- Transfer the shredded chicken to a parchment-lined sheet pan.
- Pour some of the remaining braising liquid over the chicken.
- Broil for 2-3 minutes until browned and crispy.
- Serve & Enjoy:
- Serve with lime wedges, avocado, lettuce, pico de gallo, or rice.
Notes
- Swap chicken thighs for chicken breasts for a leaner option.
- For extra crispiness, broil for an additional 1-2 minutes.
- Make it spicy by adding extra chipotle powder or diced jalapeños.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 135mg