5 from 4 votes
Crock Pot Chicken Carnitas
These Chicken Carnitas are so packed with flavor and couldn't be easier to make. This big batch recipe will make dinner, plus plenty to prep you for other quick and delicious meals through the week (see notes!)
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings:
8
people
Calories:
300 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
Dry Rub
- 2 tsp cumin ground
- 2 tsp chipotle chile powder
- 2 tsp salt
- 2 tsp oregano dried
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper ground
In the slow cooker
- 4 pounds chicken thigh boneless, skinless
- 1 white onion roughly chopped
- 3 jalapeno pepper
- 2 orange
Instructions
- Make the dry rub by combining all of the ingredients and mixing to combine.
- Place the chopped onion and whole jalapeno peppers in the bottom of the crock pot. Squeeze the juice from oranges and place the rinds in with the onions and peppers.
- Coat the chicken on all sides with the seasoning mixture and pat it in. Place the chicken thighs in the crock pot on top of the onions and peppers. Pour the orange juice over the chicken thighs.
- Cook on low for 7-9 hours.
- Remove the chicken thighs and shred with a fork, removing and discarding any fatty areas.
- Preheat oven to 425˚F. Place shredded chicken in a thin layer on a large baking sheet. Bake for 6-10 minutes or until the chicken edges are crispy to your liking to create the signature texture of carnitas. This step can be skipped if you don't want crispy edges.
- Strain juices and discard onions, jalapeno and orange rind. Spoon juices over chicken when serving.
Cup of Yum
Notes
- Substitutions: Leftover ideas for these family favorite carnitas recipes:
- Substitutions:
- How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- How to Freeze: Making this chicken carnitas recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 4 months.
- How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.
- Carnitas Street Tacos
- Carnitas Street Tacos
- Carnitas Enchiladas
- Carnitas Enchiladas
- Carnitas Bowls
- Carnitas Bowls
- Carnitas Nachos
- Carnitas Nachos
- Carnitas Quesadilla
- Carnitas Quesadilla
- Carnitas Burrito
- Carnitas Burrito
- Chicken Thighs – I use boneless, skinless chicken thighs, but chicken breasts will work too if that’s what you prefer.
- Jalapeño Peppers – I love to add jalapeño to give the chicken a little kick of heat, but feel free to omit if you like less spice
- in the refrigerator for 3-4 days
- in the freezer for 3-4 months
- Prep the veggies, season the chicken, and slow cook as directed. Shred the chicken while warm, then let it cool completely.
- Store the cooled, shredded chicken in an airtight container and store it in the freezer for 3-4 months.
- When you’re ready to serve, thaw overnight in the fridge, then warm on low on the stove or in the oven to crisp the edges.
Nutrition Information
Calories
300kcal
(15%)
Carbohydrates
7g
(2%)
Protein
45g
(90%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.04g
(2%)
Cholesterol
215mg
(72%)
Sodium
794mg
(33%)
Potassium
683mg
(15%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
349IU
(7%)
Vitamin C
25mg
(28%)
Calcium
54mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8 people
Amount Per Serving
Calories 300
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 7g | 2% |
| Protein | 45g | 90% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 215mg | 72% |
| Sodium | 794mg | 33% |
| Potassium | 683mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 349IU | 7% |
| Vitamin C | 25mg | 28% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.