I’m craving Mexican food, and this Chicken Carnitas recipe is perfect! I can prep in the morning by throwing everything in a slow cooker. Then when I return home, the kitchen will smell heavenly and all I’ll need to do is shred the chicken and enjoy.
(Adapted from Closet Cooking)
1 1/2 lbs boneless and skinless chicken breasts or thighs
3/4 cup orange juice (~2 oranges)
1/4 cup lime juice (~2 limes)
4 cloves garlic, chopped
1 TBSP chili powder
1 tsp cumin
1 tsp oregano
1/2 tsp salt
1/2 tsp pepper
12 small corn tortillas
1/2 red onion, diced
1/2 cup cilantro, torn
2 limes, cut into wedges
Optional toppings: sour cream, shredded cheese, jalapeño peppers, shredded lettuce, pico de gallo (or chopped tomato), chopped black olives
Mix the OJ, lime juice, garlic, chili powder, cumin, oregano, salt and pepper in a small bowl and set aside.
Place the chicken in the slow cooker along with the mixture of the orange juice, lime juice, garlic, chili powder, cumin, oregano, salt and pepper and cook on low until tender, ~ 6-8 hours.
Once the chicken is cooked (after 6-8 hours), shred the chicken, and mix in 1/4 cup of the juices.
Spread it all out in a single layer on a baking sheet, and broil until it starts to get crispy, about 5 minutes.
Assemble the tacos on the tortillas with the chicken carnitas along with the onions and cilantro, and serve with the salsa verde, lime wedges and additional toppings, if desired.