Slow Cooker Crispy Chicken Carnitas
Slow Cooker Crispy Chicken Carnitas is a gluten free and dairy free recipe with 10 servings. This beverage has 236 calories, 39g of protein, and 5g of fat per serving. For $1.98 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up skinless boneless chicken breasts, black pepper, chili powder, and a few other things to make it today. It is brought to you by Gimme Some Oven. 24308 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 4 hours and 30 minutes. With a spoonacular score of 91%, this dish is great. Slow Cooker Crispy Chicken Carnitas, Crispy Slow Cooker Carnitas, and Crispy Slow Cooker Carnitas are very similar to this recipe.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 255 minutes
Ingredients:
1 bottle beer (or chicken stock, if you do not like to cook with alcohol)
1 teaspoon black pepper
1 teaspoon chili powder
1 tablespoon chipotle powder (or 1 chipotle in adobo sauce, minced)
2 teaspoons cumin
4 cloves garlic, peeled and minced
2-4 fresh limes
1 1/2 teaspoons salt
4-5 pounds boneless skinless chicken breasts*
1 small white onion, diced
Equipment:
slow cooker
bowl
slotted spoon
baking sheet
broiler
ladle
tongs
oven
Cooking instruction summary:
Add the chicken, beer, onion, garlic, chipotle, cumin, black pepper, chili powder, and salt to the bowl of a large slow cooker. Gently toss to combine. Cook on low for 6-8 hours or on high for 4-5 hours until the chicken is completely tender and shreds easily with a fork. Once the chicken is cooked, preheat your broiler to high heat and grease one large baking sheet with cooking spray. Use a fork to shred the chicken into bite-sized pieces. Then use a slotted spoon to transfer it to the prepared baking sheet, spreading the chicken in an even layer and leaving the juices behind in the slow cooker. (Dont discard the juices, were going to use them later!) Place one sheet under the broiler, 2 racks down from the very top, and broil for about 5-6 minutes, or until the edges of the chicken begin browning and crisping up. Remove the sheet from the oven, then ladle about 1/2 cup of the juices from the slow cooker evenly over the chicken, and then give it a good toss with some tongs so that the chicken is evenly coated with the juices. Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/2 cup of broth over the crispy chicken. Broil for an additional 5 minutes. Then remove sheet from the oven, and toss chicken with the remaining broth. Then drizzle with however much fresh lime juice youd like (I love a ton of lime flavor!), and toss once more to combine. Serve immediately in tacos, burritos, salads, or whatever sounds good to you! This chicken can also be refrigerated in a sealed container for up to 3 days, or frozen in a sealed container for up to 3 months.
Step by step:
1. Add the chicken, beer, onion, garlic, chipotle, cumin, black pepper, chili powder, and salt to the bowl of a large slow cooker. Gently toss to combine.
2. Cook on low for 6-8 hours or on high for 4-5 hours until the chicken is completely tender and shreds easily with a fork.
3. Once the chicken is cooked, preheat your broiler to high heat and grease one large baking sheet with cooking spray. Use a fork to shred the chicken into bite-sized pieces. Then use a slotted spoon to transfer it to the prepared baking sheet, spreading the chicken in an even layer and leaving the juices behind in the slow cooker. (Dont discard the juices, were going to use them later!)
4. Place one sheet under the broiler, 2 racks down from the very top, and broil for about 5-6 minutes, or until the edges of the chicken begin browning and crisping up.
5. Remove the sheet from the oven, then ladle about 1/2 cup of the juices from the slow cooker evenly over the chicken, and then give it a good toss with some tongs so that the chicken is evenly coated with the juices. Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/2 cup of broth over the crispy chicken. Broil for an additional 5 minutes. Then remove sheet from the oven, and toss chicken with the remaining broth. Then drizzle with however much fresh lime juice youd like (I love a ton of lime flavor!), and toss once more to combine.
6. Serve immediately in tacos, burritos, salads, or whatever sounds good to you! This chicken can also be refrigerated in a sealed container for up to 3 days, or frozen in a sealed container for up to 3 months.
Nutrition Information:
covered percent of daily need
