Description
This Slow Cooker Chicken Carnitas recipe could not be easier to make. The chicken is cooked low and slow in the slow cooker and then finished in the oven until crispy and golden brown. It’s fully flavorful, delicious, and perfect for tacos, bowls, salads, and more!
Ingredients
Scale
- 3 pounds boneless, skinless chicken thighs
- 6 cloves fresh garlic
- 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
- chopped lettuce
- pico de Gallo
- white rice
Instructions
- Add all of the ingredients to the base of your slow cooker. Stir until everything is well combined.
- Cook the chicken thighs on high for 2-3 hours until tender or on low for 4-5 hours or until the chicken is tender and easy to shred.
- Remove the chicken thighs from the slow cooker and shred with two forks.
- Transfer the shredded chicken to parchment lined sheet pan. Pour some of the remaining braising liquid over the meat. Broil the carnitas in the oven on high for 2-3 minutes until browned and crispy. Serve and enjoy!
