I’ve always been a HUGE fan of Crock Pot meals.
I love the ease in throwing a bunch of ingredients in a slow cooker, giving it a stir, and then setting it and forgetting it. So simple!
But I have to say, now that I’m a Mommy – particularly to a 3 week old who likes to remind me who’s the boss…
He’s the boss y’all –
I have a brand new appreciation for my Slow Cooker! No more scrambling to get supper ready before the baby timer goes off again (That’s what I call his teeny tiny tummy).
Now supper is ready whenever I am ready, which could be 5pm or 9:30pm, depending on the day.
But do you know what’s even better than a Crock Pot meal? Crock Pot TACOS! Chicken Carnitas to be exact.
Parrish and I couldn’t believe how flavorful the Chicken Carnitas turned out. I am already planning a batch of Nachos with this recipe. Last night we went with crispy shells, Cabot Plain Greek Yogurt, Extra Sharp Cheddar, Red Onion, Cilantro, and Lime Juice. It was easy and so delicious.
And next time I am totally making a double batch. It will be a glorious week of tacos, nachos, quesadillas, and enchiladas. Yep – that’s how delicious this chicken is!
Crock Pot Chicken Carnitas - gluten free
adapted from Closet Cooking; Inspired by According to Elle
3 boneless, skinless chicken breasts (1 1/2 lbs to 2 lbs.)
1 cup orange juice
5 cloves garlic, smashed
2 limes, juiced (plus extra limes for topping)
1 tbsp. chili powder
1 1/4 tsp. cumin
1 tsp. oregano
pinch salt, pinch pepper
Toppings: Red Onion, Cilantro, Limes, Avocado, etc. You choose!
Place all the ingredients in your slow cooker (minus your taco toppings) and set to low for 6-8 hours. You want the chicken to be fully cooked and tender – luckily the juices keep the chicken moist, so you don’t have to worry about overcooking!
Once cooked, shred the chicken and spread it in an even single layer on a baking sheet. Broil for 5 minutes, or until the chicken has crisped on the edges. Once out of the oven, squeeze the juice of one lime over the chicken.