This is an easy recipe for making flavorful carnitas using chicken breasts instead of pork. The meat is slow-cooked with fresh citrus juices and spices, then shredded and optionally pan-seared for a crisp finish.
- Add Ingredients: Stir together garlic, jalapeño, orange juice, lime juice, and all dried seasonings in
slow cooker(Note 3). Add chicken breasts and turn them a few times until coated with flavorful juices, then arrange in single layer.
- Slow Cook: Cover, and cook on low heat for 8 hours or on high heat for 4 hours.
- Shred Chicken: Use tongs to transfer only chicken to large bowl. Shred meat using two forks.
- Optional Sear: Heat large pan (Note 4) over high heat. Use tongs to transfer shredded chicken to pan, spreading it out. Cook until browned and a bit crusty, pressing down on chicken with spatula to increase contact with hot pan and flipping meat occasionally, about 5 minutes.
|Makes 4 Servings|
|Amount Per Serving (1 cup):|
|Calories 310 (19% from fat)|
|Total Fat 7g||10%|
|Saturated Fat 1g||7%|
|Net Carb 5g|
|Total Carb 6g||2%|
|Dietary Fiber 1g||4%|
Made this for a girls trip at the cabin. So easy and everyone loved it!
This looks great! I’m looking for a chicken breast recipe in the slow cooker that’s savory and goes well with quinoa salad, would this be ok for that?
Yes, I think this would work well. Enjoy!
I have this is the crock pot right now. I’m so excited to try this recipe! We love tacos and it’s always fun to find a new twist on an old favorite.