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Slow Cooker Chicken Carnitas

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Slow cooker carnita style chicken are an easy weeknight Mexican meal!

My husband was once craving Mexican foods over the weekend on the other hand our pantry was once pretty bare-I found out some chicken breast throughout the fridge and scraped together some components to adapt my favorite Pork Carnitas recipe proper right into a delicious Slow Cooker Chicken Carnitas meal. Not absolute best is it easy to throw together in a pinch-it serves up wonderfully over rice or in tortillas.

There have been a few permutations in making the meat carnitas and the chicken style. First, given that chicken breast has further ground space compared to the meat shoulder you want to cut the salt down throughout the rub or it is going to be quite a lot of. Next, the meat cut back has further fat on it so as a way to keep the chicken from drying out I like to shred it about 30 minutes forward of I wish to serve it-this we could it take in the juices upper and assists in keeping it rainy.

Ingredients:

  • 1.Five lb boneless chicken breast-about Four pieces
  • 2 teaspoons cumin
  • 1 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon chili powder
  • 2 teaspoons oregano
  • 1 medium yellow onion, diced
  • Four cloves of garlic
  • 2 small or 1 large orange
  • 2 limes

Slow cooker carnita style chicken are an easy weeknight Mexican meal!

Instructions:

Combine cumin, salt, pepper, chili powder and oregano in a small bow. Rub mixture over the chicken breasts and place proper into a gentle cooker. Top the meat with garlic and onion. Halve limes and oranges and squeeze juice over meat and place fruit on absolute best of the meat. Cook on high Four-Five hours or low 6-7 hours. Shred chicken with two forks and allow to sit down in juices for 20-30 minutes forward of serving for added rainy carnitas.

Serve with favorite toppings over rice or in taco shells or tortilla.

Slow cooker carnita style chicken are an easy weeknight Mexican meal!

I really like mine over rice or in a wheat tortilla with cilantro, pico de gallo, and avocado-so delicious!!!

Slow Cooker Chicken Carnitas

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Serves: Five
Ingredients
  • 1.Five lb boneless chicken breast-about Four pieces
  • 2 teaspoons cumin
  • 1 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon chili powder
  • 2 teaspoons oregano
  • 1 medium yellow onion, diced
  • Four cloves of garlic
  • 2 small or 1 large orange
  • 2 limes
Instructions
  1. Combine cumin, salt, pepper, chili powder and oregano in a small bow.
  2. Rub mixture over the chicken breasts and place proper into a gentle cooker.
  3. Top the meat with garlic and onion.
  4. Halve limes and oranges and squeeze juice over meat and place fruit on absolute best of the meat.
  5. Cook on high Four-Five hours or low 6-7 hours.
  6. Shred chicken with two forks and allow to sit down in juices for 20-30 minutes forward of serving for added rainy carnitas.
  7. Serve with favorite toppings over rice or in taco shells or tortilla.
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