Slow Cooker Chicken Carnitas

Chicken Carnitas

Chicken carnitas bowl

I am a huge fan of anything that will save me time for meal prepping.  There is nothing worse than going into a prep session without a plan.  For this week’s mini lunch prep, I used my InstaPot, which is basically a little piece of Heaven in my eyes. 

I found a recipe for Crispy Chicken Carnitas by The Little Spice Jar and oh my goodness, I had shredded, seasoned chicken in less than 30 minutes.  You really can do so much with one simple recipe.  I made chicken burrito bowls and chicken tacos, and plan to use the rest of the chicken to make enchiladas this week! However, there are times when the InstaPot is not always the right option.  I decided to take this recipe and convert it to a slow cooker version.

For this week’s mini lunch prep, I used my InstaPot, which is basically a little piece of Heaven in my eyes.  I found a recipe for Crispy Chicken Carnitas by The Little Spice Jar and oh my goodness, I had shredded, seasoned chicken in less than 30 minutes.  However, there are times when the InstaPot is not always the right option.  I decided to take this recipe and convert it to a slow cooker version.  

 

Slow Cooker Version

While pressure cooking is a Godsend most of the time, there are times when the InstaPot is not always the right option.  I decided to take this recipe and convert it to a slow cooker version.  I am keeping this post short and to the point.  There is no reason to fluff up something that is already so amazing on its own.

Slow Cooker Chicken Carnitas
Perfect for meal prep
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Prep Time
15 min
Cook Time
6 hr
Prep Time
15 min
Cook Time
6 hr
INGREDIENTS
For the chicken
  1. 1.5 lbs boneless chicken breast (about 4 pieces)
  2. 1 tbsp ground cumin
  3. 1 teaspoon chili powder
  4. 2 teaspoon oregano
  5. ½ teaspoon paprika
  6. 1 teaspoon salt
  7. 1 teaspoon black pepper
  8. zest and juice of one medium sized orange (about ¼ cup)
  9. ¼ cup lime juice
  10. ¼ cup chicken broth
  11. 1-2 tablespoons minced garlic
  12. 1 yellow onion, quartered
  13. 2 chipotle peppers + 2 tablespoons adobo sauce
  14. 1/2 bunch cilantro
  15. 2 tablespoons olive oil or avocado oil
For the chipotle sauce
  1. 1 cup plain yogurt or Mexican crema
  2. 2 small chipotles in adobo + 2 tablespoons adobo sauce (use less or more depending on desired level of spicy)
  3. 1 teaspoon minced garlic
  4. 1 tablespoon milk
  5. ¼ cup chopped cilantro (optional)
DIRECTIONS for the chicken
  1. Combine cumin, chili powder, oregano, paprika, salt, and pepper in a small bowl.
  2. Rub mixture over chicken breasts and place in slow cooker.
  3. Top the meat with garlic, onion, cilantro, chipotle peppers, and adobo sauce.
  4. Add orange zest, orange juice, lime juice, and chicken broth.
  5. Cook on high for 4-5 hours or low 6-7 hours.
  6. Shred chicken while still in slow cooker with two forks and allow to sit in juices for 20 more minutes.
  7. Preheat oven to broil setting.
  8. Remove shredded chicken from crockpot and place in a large bowl.
  9. Drizzle 2 tablespoons of cooking liquid over chicken. Toss to coat.
  10. Drizzle 1 tablespoon of oil on baking sheet, ensuring even coverage across the entire surface.
  11. Add the chicken to baking sheet and add another tablespoon of cooking liquid on top of chicken.
  12. Broil chicken for 10 minutes, adding more cooking liquid halfway through and tossing chicken to ensure even broiling.
DIRECTIONS for the chipotle sauce
  1. While chicken is broiling, add the chipotle sauce ingredients to a blender and blend until smooth.
Adapted from The Little Spice Jar
Adapted from The Little Spice Jar
http://healthmomnutrition.com/