The first time I had chicken carnitas tacos, I was amazed by how flavorful and tender the meat was. As the tasty spices mingled with the citrus juices, the aroma filled the kitchen, making my mouth water. These tacos are not just a meal; they tell a story of friends gathered around, sharing laughter and warmth. Every bite transports you to a cozy taqueria, where the food is made with love and care. The beauty of this recipe lies in the slow cooker, which does all the hard work for you, allowing the chicken to soak in all the delicious flavors. Whether it’s a busy weeknight or a weekend gathering, these tacos will surely become a favorite in your home.
Why Make This Recipe
Chicken carnitas tacos are easy to prepare and perfect for any occasion. The slow cooker method allows the chicken to become incredibly tender while absorbing the tangy flavors of orange and lime juice paired with a mix of spices. You can prepare it in the morning and come home to a warm, savory meal. Plus, tacos are always a hit; everyone can customize theirs with their favorite toppings. This recipe makes serving delicious food simple and stress-free, giving you more time to enjoy with family and friends.
How to Make Slow Cooker Chicken Carnitas Tacos
Ingredients
- 1 1/2 pounds boneless and skinless chicken breasts or thighs
- 3/4 cup orange juice (~2 oranges)
- 1/4 cup lime juice (~2 limes)
- 4 cloves garlic, chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 12 small corn tortillas
- 1/2 red onion, diced
- 1/2 cup cilantro, torn
- Salsa to taste
- 2 limes, cut into wedges
Directions
- Place the chicken in the slow cooker.
- In a bowl, mix the orange juice, lime juice, garlic, chili powder, cumin, oregano, salt, and pepper.
- Pour this mixture over the chicken in the slow cooker.
- Cook on low for about 6-8 hours until the chicken is tender.
- Shred the chicken and mix in 1/4 cup of the cooking juices.
- Spread the shredded chicken on a baking sheet and broil for about 5 minutes until it starts getting crispy.
- Mix in another 1/4 cup of the juices and broil for another 5 minutes.
- Once the chicken is crispy, mix in the last 1/4 cup of the juices.
- Assemble tacos using the tortillas, shredded chicken, onions, cilantro, and salsa.
- Serve with lime wedges on the side.
How to Serve Slow Cooker Chicken Carnitas Tacos
Serve tacos warm with a side of lime wedges. Let everyone build their own tacos by adding their favorite toppings. You can set out options like diced avocados, sour cream, or extra salsa for added flavor.
How to Store Slow Cooker Chicken Carnitas Tacos
You can store any leftover chicken carnitas in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chicken in a pan or microwave until heated through. The tortillas can be stored separately and warmed just before serving.
Tips to Make Slow Cooker Chicken Carnitas Tacos
- For added depth of flavor, consider using your favorite beer instead of orange and lime juices.
- Feel free to customize with toppings like shredded cheese or diced jalapeños for a kick.
- Make sure to broil until crispy for that delicious texture contrast in your tacos.
Variation
Try replacing the chicken with pork for a traditional carnitas version. You can also experiment with different types of tortillas, such as flour or whole wheat, to suit your preferences.
FAQs
Can I prepare the chicken the night before?
Yes! You can marinate the chicken in the juice mixture overnight for extra flavor before cooking it in the slow cooker.
How can I make this dish spicier?
Add more chili powder or some diced jalapeños to the slow cooker before cooking for an extra kick.
Can I freeze leftovers?
Absolutely! The shredded chicken can be frozen for up to 2 months. Just thaw it in the refrigerator before reheating.
Chicken Carnitas Tacos
Ingredients
Main Ingredients
- 1.5 pounds boneless and skinless chicken breasts or thighs
- 3/4 cup orange juice (~2 oranges)
- 1/4 cup lime juice (~2 limes)
- 4 cloves garlic, chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 12 small corn tortillas
Toppings
- 1/2 cup cilantro, torn
- 1/2 red onion diced
- to taste salsa
- 2 limes, cut into wedges
Method
Preparation
- Place the chicken in the slow cooker.
- In a bowl, mix the orange juice, lime juice, garlic, chili powder, cumin, oregano, salt, and pepper.
- Pour this mixture over the chicken in the slow cooker.
Cooking
- Cook on low for about 6-8 hours until the chicken is tender.
- Shred the chicken and mix in 1/4 cup of the cooking juices.
- Spread the shredded chicken on a baking sheet and broil for about 5 minutes until it starts getting crispy.
- Mix in another 1/4 cup of the juices and broil for another 5 minutes.
- Once the chicken is crispy, mix in the last 1/4 cup of the juices.
Assembly
- Assemble tacos using the tortillas, shredded chicken, onions, cilantro, and salsa.
- Serve with lime wedges on the side.