These chicken carnitas are one of those great, go-to slow cooker meals. And, I'll even tell you a secret: If you start early in the morning and cook for 10-12 hours, you can start with frozen chicken. Mmhmm. That's a fact.
These carnitas really do get crispy on the ends in the broiler. And, they're so versatile. You can slather them with BBQ sauce in a sammy, have Taco Tuesday with them, add them to fried rice, or in a Taco Bake.
from According to Elle
4 cloves garlic, minced
1 T chili powder
1 T cumin
1/2 t salt
1/2 t fresh cracked black pepper
1 t red pepper flakes (if you like a little kick!)
1 T olive oil
2 pounds boneless, skinless chicken breast and thigh meat
1/2 cup orange juice
1/2 cup beer
2 limes, juiced
1 T chili powder
1 T cumin
1/2 t salt
1/2 t fresh cracked black pepper
1 t red pepper flakes (if you like a little kick!)
1 T olive oil
2 pounds boneless, skinless chicken breast and thigh meat
1/2 cup orange juice
1/2 cup beer
2 limes, juiced
1. In a small bowl, combine minced garlic and all of the spices. Rub chicken, first with olive oil and then spice mixture, and transfer meat to slow cooker.
2. Add orange, beer and lime juice, cover and cook on low for 6-8 hours (or high for 3-4 hours.)
3. Remove chicken from liquid and shred (two forks works well–but fingers work great if you have time to let it cool first), reserving the liquid.
4. Set broiler to high with rack in center of oven. Transfer shredded chicken to a broiling pan, adding back 1/3 cup of liquid to meat and broil for 5 minutes on high.
5. Remove pan, add another 1/3 cup liquid and stir (or flip) chicken to brown other side. Broil for another 5 minutes until edges have browned. When done, add remaining liquid back until desired moistness is reached.
