Description
A lighter version of carnitas using chicken cooked in the slow cooker with citrus and spices then broiled for crispy edges and juicy shredded meat.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 3/4 cup orange juice
- 1/4 cup lime juice
- 4 cloves garlic chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 12 small corn tortillas
- 1/2 red onion diced
- 1/2 cup cilantro torn
- Salsa to taste
- 2 limes cut into wedges
Instructions
- Place the chicken in the slow cooker with orange juice, lime juice, garlic, chili powder, cumin, oregano, salt and pepper.
- Cook on low for 6 to 8 hours until the chicken becomes tender.
- Remove the chicken and shred it with two forks.
- Mix 1/4 cup of the cooking juices with the shredded chicken.
- Spread the chicken on a baking sheet and broil for about 5 minutes until crispy.
- Mix in another 1/4 cup juices and broil another 5 minutes.
- Add the remaining juices and mix before serving.
- Assemble tacos with tortillas, chicken, diced onion, cilantro, salsa and lime wedges.
Notes
- Use fresh orange and lime juice for brighter flavor.
- Chicken thighs produce juicier shredded meat than breasts.
- Do not overcrowd the baking sheet while broiling.
- Warm tortillas before serving for best texture.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 474
- Sugar: 5.4g
- Sodium: 467mg
- Fat: 4.6g
- Saturated Fat: 1.9g
- Unsaturated Fat: 2.7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 53g
- Cholesterol: 108mg