Slow-Cooker Chicken Carnitas

Sunday meal prep never tasted so good! This works great in tacos, enchiladas, quesadillas, bowls and more.
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30 Minutes Prep
3 Hours 30 Minutes Total
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12 Servings


Ingredient List
  • Small check mark in a circle icon 1/4 cup vegetable oil
  • Small check mark in a circle icon 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
  • Small check mark in a circle icon 1 teaspoon ground cumin
  • Small check mark in a circle icon 1 teaspoon ground coriander
  • Small check mark in a circle icon 1/2 teaspoon salt
  • Small check mark in a circle icon 1/4 teaspoon ground red pepper (cayenne)
  • Small check mark in a circle icon 2 packages (20 oz each) boneless skinless chicken thighs
  • Small check mark in a circle icon 2 cups chopped yellow onions
  • Small check mark in a circle icon 4 cloves garlic, peeled
  • Small check mark in a circle icon 2 tablespoons orange juice
  • Small check mark in a circle icon 2 tablespoons lime juice
  • Small check mark in a circle icon Old El Paso™ Soft Tortilla Bowls, sliced radishes, sour cream, diced red onion, crumbled queso fresco cheese and fresh cilantro leaves, as desired
Preparation
  1. Spray 5-quart slow cooker with cooking spray. In slow cooker, mix oil, taco seasoning mix, cumin, coriander, salt and red pepper. Add chicken, onions and garlic; toss to coat.
  2. Cover; cook on Low heat setting 3 to 4 hours or until very tender (at least 165°F). Drain chicken mixture; reserve 1/4 cup of the cooking liquid; shred meat with fork. Return chicken mixture to slow cooker. Stir in reserved cooking liquid, orange and lime juices.
  3. Spoon chicken mixture into bowls. Top with remaining ingredients.
Expert Tips
  • Traditional carnitas is made from pork shoulder, braised in lard. We made it easier and more accessible by using chicken thighs and vegetable oil in the slow cooker. Fattier thighs are essential to creating succulent, shreddable meat–chicken breasts would be too lean.
  • For food safety, the meat must be at least 165°F, but for the most tender meat, aim for an internal temperature of 185 to 195°F.
Nutrition
1 Serving: Calories 180 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 90mg; Sodium 310mg; Potassium 220mg; Total Carbohydrate 5g (Dietary Fiber 0g); Protein 20g % Daily Value: Vitamin A 2%; Vitamin C 4%; Calcium 2%; Iron 8% Exchanges: 1/2 Other Carbohydrate, 2 1/2 Very Lean Meat, 1 1/2 Fat Carbohydrate Choices: 1/2