Crock Pot Chicken Carnitas Tacos
User Reviews
5
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Prep Time
5 mins
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Cook Time
8 hrs 10 mins
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Total Time
8 hrs 15 mins
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Servings
4 people
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Calories
560 kcal
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Course
Main Course
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Cuisine
Mexican
Crock Pot Chicken Carnitas Tacos
Description
The recipe starts by slowly cooking boneless, skinless chicken thighs in a Crock Pot with a blend of orange and lime juice, olive oil, garlic, chili powder, cumin, oregano, salt, and black pepper. This combination infuses the meat with citrus brightness and a warm, earthy spice profile while breaking down the chicken into tender, moist pieces over 6 to 8 hours on low or 3 to 4 hours on high.
After cooking, the chicken is shredded and mixed with reserved cooking juices to enhance flavor and moisture. The shredded carnitas are then spread on a baking sheet and broiled twice, brushing with additional sauce between broiling sessions, to produce crispy edges that contrast with the tender interior. This final step brings a satisfying texture typical of carnitas without traditional frying.
The carnitas are assembled into warm corn tortillas and topped with fresh Pico de Gallo, creamy guacamole, and sour cream, which complement the savory and zesty chicken. These tacos combine the softness of the tortillas and tender chicken with crispy bits and cool condiments, suitable for a flavorful family meal or casual entertaining.
Ingredients
- 1 1/2 pounds chicken thighs boneless and skinless
- orange about 3/4 cup orange juice, juice from 2 oranges
- lime juice about 1/4 cup lime juice, juice from 2 limes
- 2 tablespoons olive oil or butter
- 4 cloves garlic roughly chopped
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 corn tortillas
- Pico de Gallo
- guacamole
- sour cream
Instructions
- Juice oranges and limes and add olive oil to juice and mix.
- Add the chicken to the Crock Pot and add juice and oil. Top with garlic, chili powder, cumin, oregano, salt and pepper and cook on low until tender, about 6-8 hours, or on high for 3-4 hours.
- Once chicken is done, pre-heat the oven to broil and move a rack to the top slot.
- Remove chicken from Crock Pot and place in a medium sized bowl. Use two forks to shred. Reserve about 3/4 cup of the sauce from cooking.
- Add 1/4 of the sauce from the Crock Pot and give a good mix.
- On a baking sheet / jelly roll pan (make sure it has edges), add the shredded chicken and top with another 1/4 cup of the sauce and add to top rack of the oven.
- Broil until it starts getting crispy, about 5 minutes. Remove from oven, top with another 1/4 cup of the sauce and give a gentle mix. Broil again for another 5 minutes until chicken is crispy.
- Remove chicken from oven and assemble the tacos. Lay out tortillas, spread with some sour cream, add the chicken carnitas, and then top with Pico de. Gallo and guacamole. Serve with the lime wedges and hot sauce if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 560 kcal
% Daily Value*
| Calories | 560kcal | 28% |
| Carbohydrates | 27g | 9% |
| Protein | 31g | 62% |
| Fat | 37g | 57% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 167mg | 56% |
| Sodium | 475mg | 20% |
| Potassium | 611mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 850IU | 17% |
| Vitamin C | 29mg | 32% |
| Calcium | 83mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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