Crispy Slow Cooker Chicken Carnitas
This easy slow cooker chicken carnitas recipe is perfect for tacos, burritos, or bowls, offering a delicious and crispy twist on a Mexican classic.
Equipment
- 1 slow cooker
- 1 baking sheet lined with foil
- 1 fork for shredding
Ingredients
Main Ingredients
- 2 lbs boneless skinless chicken thighs
- 1 large onion sliced
- 4 cloves garlic minced
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup orange juice
- 1/4 cup lime juice
- 2 tbsp olive oil
Optional Ingredients
- 1 jalapeño diced
- 1 tsp oregano
- 1/4 cup chicken broth
Instructions
Preparation
- Season chicken thighs with salt, pepper, cumin, chili powder, and smoked paprika. Place in the slow cooker with onions and garlic.
- Pour orange juice and lime juice over the chicken mixture. Cover and set the slow cooker to low for 6-8 hours.
- Once cooked, remove the chicken and shred it using two forks. Retain some cooking liquid for moisture.
Serving
- Transfer shredded chicken to a foil-lined baking sheet. Drizzle with olive oil and broil in the oven at 450°F for 5-10 minutes until crispy.
- Serve the crispy chicken carnitas with tortillas and your choice of toppings such as avocado, cilantro, and lime wedges.
Storage
- Place any leftover carnitas in an airtight container and refrigerate for up to 3 days. Reheat gently before serving.
- For longer storage, freeze the cooked carnitas in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Notes
Pro Tips: For extra crispiness, broil the carnitas in the oven for a few extra minutes. Ingredient Substitutions: Substitute lime juice with lemon juice if needed. How to Serve: Serve in tacos, burritos, or as a topping for salads. Storage & Freshness: Keep refrigerated for up to 3 days. Make-Ahead Tips: Prepare the chicken in advance and store in the refrigerator for easy access during the week.