Slow Cooker Chicken Carnitas
About this recipe:
Carnitas, literally meaning “little meats”, is a dish in Mexican cuisine. They are traditionally made by braising or simmering pork in oil or preferably lard until tender. Carnitas, unlike pulled pork, are finished by roasting the meat in the oven until browned and crisp. It’s such a popular dish in Mexican cuisine, that it has become an important part of other dishes, particularly tortas ahogadas, or drowned sandwiches. It is an extremely versatile dish and in America is often served in street tacos or burritos. These slow cooker chicken carnitas are an easy and healthier alternative to this classic Mexican dish!
Chicken or Pork?
I wanted to make a chicken version of the traditional recipe, since pork can’t be eaten by the men in my home. This is a healthier way to do it as well, which is an added bonus! You can use any type of boneless chicken in this recipe but chicken breasts are great because they are low in fat. Feel free to substitute in chicken thighs if you want an even juicer outcome.
Spic and Citrus
The two most important aspects of this particular recipe are the spice blend and the citrus. They are going to give you that savory and juicy shredded meat that is necessary for it to be similar to traditional carnitas. The main difference, besides using chicken, is that I braise the chicken in a stock instead of fat. This obviously makes it healthier, but it still creates a flavorful, tender shredded chicken. The trick to any good braised meat is even temp and low and slow cooking. This is why a Slow Cooker is the perfect kitchen tool for this recipe. It also makes a lot of chicken so it’s great for meal prep and means you get to have tacos all week if you want!
Slow Cooker Carnitas Step by step:
First you have to make the flavored broth that you will braise your chicken in. Heat 2 tablespoons of oil in a medium sized pot or saucepan over medium heat. Add in the garlic and sauté until fragrant, about 1 minute. Add in the dry spices, except for the salt and pepper. After about a minute add in the brown sugar and cook until melted, stirring constantly. You want it to me mixed but not burnt so make sure to do this over a low heat. Mix in the chicken broth and bay leaf, orange juice and lime juice.
Add the chicken to the slow cooker with the salt and pepper then pour in the liquid. Mix everything together with a large spoon, making sure the chicken is completely submerged in the broth. Cover and cook on high for 3-4 hours or cook on low for 6-8 hours. Low and slow is the key to moist chicken so go as long as you can.
Transfer chicken to a plate and shred with a fork. Transfer shredded chicken back to the slow cooker and add in remaining 4 tablespoons lime juice and chopped cilantro. Mix everything together, taste and season with more salt as needed.
To add a crispy exterior that is traditional on carnitas, before you add in the extra lime and cilantro, spread the chicken onto a greased, aluminum lined sheet pan and spray with cooking spray the top of the chicken as well. Place under the broiler on high for 5 to 10 minutes or until you get lightly browned edges on the chicken. Then add in the lime juice, cilantro and extra broth from the slow cooker.
Serve in warm corn tortillas, flour tortillas etc. Or you can use it in nachos, quesadillas or even enchiladas. These slow cooker chicken carnitas are very versatile recipe! This can be stored in the fridge for 1 week.
Slow Cooker Chicken Carnitas Video Tutorial
Chicken Carnitas
Equipment
- Slow Cooker
Ingredients
- 2 1/2 -3 lbs boneless skinless chicken breasts
- 2 tablespoons oil
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoon ground cumin
- 2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon chili flakes
- 1 tablespoon brown sugar
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 cup chicken stock
- 5 tablespoons lime juice , divided
- 1/4 cup orange juice
- 1/2 cup cilantro, chopped (for serving)
Instructions
- Heat 2 tablespoons of oil in a medium sized pot or saucepan over medium heat. Add in the garlic and sauté until fragrant, about 1 minute. Add in the dry spices, except for the salt and pepper. After about a minute add in the brown sugar and cook until melted, stirring constantly. Mix in the chicken broth, orange juice, and lime juice.
- Add the chicken to the slow cooker with the salt and pepper then pour in the liquid. Mix together with a large spoon, cover and cook on high for 3-4 hours or cook on low for 6-8 hours. Low and slow is the key to moist chicken so go as long as you can.
- Transfer chicken to a plate or cutting board and shred with a fork. Transfer shredded chicken back to the slow cooker and add in remaining 4 tablespoons lime juice and chopped cilantro. Mix everything together, taste and season with more salt as needed.
For Crispy Carnitas
- To add a crispy exterior that is traditional on carnitas, before you add in the extra lime and cilantro, spread the chicken onto a greased, aluminum lined sheet pan and spray the top of the chicken with cooking spray as well.
- Place under the broiler on high for 5 to 10 minutes or until you get lightly browned edges on the chicken. Then add in the lime juice, cilantro and about ½ cups of the remaining liquid from the slow cooker.