Slow Cooker Chicken Carnitas

Name: Slow Cooker Chicken Carnitas
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 lb Chicken Thigh (3 pounds boneless, skinless chicken thighs); 6 cloves Garlic (6 cloves fresh garlic); 2 pieces Bay Leaves (2 dried bay leaves); ¾ cup Chicken Broth (3/4 cup chicken broth); ¼ cup Orange Juice (1/4 cup orange juice); ¼ cup Lime (1/4 cup lime juice + lime wedges); 1 piece White Onion (1 small white onion, thinly sliced); 1 tbsp Cumin Seeds (1 tablespoon cumin); 1 tbsp Dried Oregano (1 tablespoon dried oregano); ½ tbsp Paprika (1/2 tablespoon paprika); 1 tsp Chipotle Powder (1 teaspoon chipotle powder); 1 ½ tsp Table Salt (1 1/2 teaspoons salt, plus more to taste); 0 pieces Cilantro (chopped cilantro); 0 pieces Avocado (avocado); 0 pieces Lettuce (chopped lettuce); 0 pieces Pico de Gallo (pico de Gallo); 0 pieces White Rice (white rice)

Slow Cooker Chicken Carnitas - Dinner (Mexican)

190 minMexican

Servings6

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Dairy Free
Egg Free

Steps

1Add all of the ingredients to the base of your slow cooker. Stir until everything is well combined.
2Cook 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.
3Remove the chicken thighs from the slow cooker and shred with two forks.
4Transfer 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!