Slow Cooker Chicken Carnitas
This Slow Cooker Chicken Carnitas is a fiesta of flavors! Tender chicken soaked in a zesty marinade, perfect for tacos or burritos.
Servings: 6 servings
Ingredients
For the Chicken:
- 4 pounds boneless skinless chicken breasts or thighs thighs recommended for moisture
- 1 cup fresh squeezed orange juice
- 1 cup fresh squeezed lime juice
- 4 cloves garlic peeled and smashed
- 2 chipotles in adobo sauce finely chopped or blended
- 1 jalapeño seeded and roughly chopped
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 teaspoons dried Mexican oregano or regular oregano
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 cup Coca-Cola not diet
- 2 bay leaves
Instructions
Method:
- Begin by placing the chicken in the bottom of your slow cooker. If they are particularly thick, pound them slightly for even cooking.
- In a mixing bowl, combine the orange juice, lime juice, smashed garlic cloves, chopped chipotles, chopped jalapeño, cumin, chili powder, oregano, salt, and pepper. Whisk until well blended.
- Pour the marinade over the chicken in the slow cooker, ensuring all pieces are well coated.
- Pour Coca-Cola over the chicken and add the bay leaves.
- Cover the slow cooker and set it to low for 6 to 8 hours or high for 4 to 5 hours until the chicken shreds easily.
- Remove the bay leaves and shred the chicken in the slow cooker using two forks. Mix it back into the juices.
- Serve in tacos, burritos, or over rice with your favorite garnishes.
Equipment
- Slow Cooker
- Cutting board and knife
- Measuring cups and spoons
- Forks
- Serving Bowl
Notes
- Monitor cooking time to avoid dryness.
- Reduce Coca-Cola for drier carnitas.
- Ensure all seasonings are added for maximum flavor.