Slow Cooker Chicken Carnitas | How To Make Chicken Carnitas | REMARKABLE RECIPES

by - April 29, 2018

These Slow Cooker Chicken Carnitas are ensured to be your family's next go-to supper for future taco evenings. Each chomp will abandon you desiring more. Despite the fact that customary carnitas is made with pork, the low and slow technique for making carnitas in the slow cooker (we extremely like this slow cooker) makes the chicken similarly as tasty. 

My better half was desiring Mexican food throughout the end of the week yet our washroom was really exposed I discovered some chicken bosom in the refrigerator and scratched together a few fixings to adjust my most loved Pork Carnitas formula into a heavenly Slow Cooker Chicken Carnitas dinner. In addition to the fact that it is anything but difficult to put together when there's no other option, it serves up magnificently finished rice or in tortillas. 

There were a couple of contrasts in making the pork carnitas and the chicken rendition. Initially, on the grounds that the chicken bosom has more surface territory contrasted with the pork bear you have to chop the salt down in the rub or it will be excessively. Next, the pork cut has more fat on it so with a specific end goal to shield the chicken from drying out I get a kick out of the chance to shred it around 30 minutes before I need to serve it-this gives it a chance to douse up the juices better and keeps it sodden.

Chicken Carnitas

Chicken Carnitas

Like the chunks above, you can make this recipe and then use the finished chicken in any number of ways from a salad to fajitas and more. This is a far more flavorful dish so you should definitely label it, especially if you make a batch of the plain chunks and then the carnitas at the same time. While you can skip the final step of putting the meat into the broiler you really should take that extra few minutes because it truly does enhance the flavor greatly.

INGREDIENTS:
  • 2 pounds of chicken (Cut and style does not matter here. In fact, the flavor does benefit from a little blend of white and dark meat but feel free to use whatever you have on hand, whatever you prefer, or whatever might be on sale)
  • 4-6 cloves of garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • ½ cup orange juice
  • ½ cup beer (any variety, bottled or canned)
  • 2 limes, juiced
METHOD:
  1. In a small bowl mix the minced garlic and all of the spices together and then set aside.
  2. Rub the outside of the chicken with olive oil first and then with the mixed spices. Place in the crockpot and then add the orange juice, lime juice, and the beer. Cook for 6-8 hours on low.
  3. Once the chicken is done, remove it from the liquid and place in a broiler pan. Using two forks shred the chicken. Add in about 1/3 cup of the reserved liquid and then broil for five minutes. Stir the meat thoroughly, add another 1/3 cup of the liquid and then broil for another five minutes. You can save some of the liquid to add to the chicken carnitas depending on the recipe that you are using it for.

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