THE RECIPE JOURNAL · Main Course
Slow Cooker Chicken for Tasty Carnitas
This slow cooker recipe makes tender, flavorful chicken that's perfect for easy, delicious carnitas. With minimal prep and simple ingredients, it’s a great way to enjoy a satisfying meal any day of the week.
FROM THE KITCHEN • Slow Cooker Chicken for Tasty Carnitas
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by dissolving the chicken bouillon in some boiling water and set it aside. In a skillet over medium heat, warm up a little oil and sauté the chopped onion until it’s soft and starting to brown, about 5 minutes. Then add the jalapeños and cook them until they soften, which should take another 5 minutes. Stir in the green chiles and let everything cook together for a few more minutes.
02
Step 2
While that’s cooking, mix all your spices—salt, cilantro, Mexican seasoning, cumin, basil, oregano, garlic powder, your seasoning blend, chile powder, paprika, mustard powder, and black pepper—in a bowl. Trim the chicken as needed, then rub this spice mix all over the pieces, making sure they’re nicely coated.
03
Step 3
Put the onion and pepper mixture into the slow cooker, then pour in the chicken broth, along with the juice and zest of the limes and orange. Toss in the garlic cloves too. Lay the seasoned chicken on top, cover, and let it cook on Low for 4 to 6 hours, until it’s tender and cooked through.
Why you’ll love it
This dish is incredibly easy to prepare and requires minimal effort. The slow cooking process makes the chicken tender and full of flavor, perfect for a comforting meal any day of the week. It’s a great way to enjoy rich, savory carnitas without the fuss of traditional methods.
How to serve
Serve with warm tortillas, fresh salsa, and a squeeze of lime for a classic carnitas experience. Add toppings like diced onions, cilantro, and avocado to enhance the flavors. This chicken is also great over rice or inside a salad for a lighter option.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or in the microwave to keep the chicken moist. You can also freeze portions for up to three months and thaw overnight before reheating.
