Slow Cooker Chicken Caritas are a twist on a classic Tex/Mex recipe. Even though the chicken is cooked twice, its juicy and fully of flavor!
I kinda want to let this slow cooker chicken carnita recipe stand on its own. I mean, it doesn’t really need much description! The photos don’t do the recipe justice. I’ve been eating the chicken in tacos all week and I’m still not sick of it!
As y’all know, I’m a huge fan of using my slow cooker. I adapted a recipe slightly from Gimme Some Oven. Prior to this recipe, I ‘d never made chicken carnitas before. In the past, I’ve only used pork. But I was pleased with the results!
That’s all I have to say about this chicken carnitas recipe!
Slow Cooker Chicken Carnitas
- 2 pounds chicken breasts
- 1 can beer hefeweizen or lager will work best
- 1/2 onion diced
- 4 cloves garlic peeled and minced
- 1 tablespoon chipotle powder
- 2 teaspoons cumin
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 1/2 teaspoons salt
- 2 tablespoons fresh lime juice
Add the chicken, beer, onion, garlic, and spices to the slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours.
Once the chicken is cooked through, shred it with two forks.
Preheat the oven to 400 and remove the shredded check from the cooking liquid on to a baking sheet. Bake the chicken for 10-15 minutes.
After the initial cook, add about a 1/2 cup of cooking juices to the chicken and bake for another 7 minutes until the chicken is a little crispy.
Add the chicken back in to the juices and add a the fresh lime juice. Serve alone or as desired.
Adapted from Gimme Some Oven