These Chicken Carnitas are so packed with flavor and couldn't be easier to make. This big batch recipe will make dinner, plus plenty to prep you for other quick and delicious meals through the week (see notes!)
Prep Time10 minutesmins
Cook Time8 hourshrs
Total Time8 hourshrs10 minutesmins
Servings: 8people
Calories: 300kcal
Ingredients
Dry Rub
2tsp ground cumin
2tspchipotle chile powder
2tspsalt
2tspdried oregano
1tspgarlic powder
1tsponion powder
1tspground black pepper
In the slow cooker
4poundsboneless skinless chicken thighs
1white onionroughly chopped
3jalapeno peppers
2oranges
Instructions
Make the dry rub by combining all of the ingredients and mixing to combine.
Place the chopped onion and whole jalapeno peppers in the bottom of the crock pot. Squeeze the juice from oranges and place the rinds in with the onions and peppers.
Coat the chicken on all sides with the seasoning mixture and pat it in. Place the chicken thighs in the crock pot on top of the onions and peppers. Pour the orange juice over the chicken thighs.
Cook on low for 7-9 hours.
Remove the chicken thighs and shred with a fork, removing and discarding any fatty areas.
Preheat oven to 425˚F. Place shredded chicken in a thin layer on a large baking sheet. Bake for 6-10 minutes or until the chicken edges are crispy to your liking to create the signature texture of carnitas. This step can be skipped if you don't want crispy edges.
Strain juices and discard onions, jalapeno and orange rind. Spoon juices over chicken when serving.
Notes
Substitutions: Leftover ideas for these family favorite carnitas recipes:
Chicken Thighs – I use boneless, skinless chicken thighs, but chicken breasts will work too if that’s what you prefer.
Jalapeño Peppers – I love to add jalapeño to give the chicken a little kick of heat, but feel free to omit if you like less spice
How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
in the refrigerator for 3-4 days
in the freezer for 3-4 months
How to Freeze: Making this chicken carnitas recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 4 months.
Prep the veggies, season the chicken, and slow cook as directed. Shred the chicken while warm, then let it cool completely.
Store the cooled, shredded chicken in an airtight container and store it in the freezer for 3-4 months.
When you’re ready to serve, thaw overnight in the fridge, then warm on low on the stove or in the oven to crisp the edges.
How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.