Crockpot Chicken Carnitas

This entire pregnancy I have been alllll about Mexican food. I’m sort of limited since I cut out wheat, but lucky for me, traditional Mexican cuisine includes almost no wheat at all. Instead, they use sprouted corn so there are still a plethora of amazing spicy Mexican options. These carnitas are a go-to weeknight meal because they are super simple, spicy-sweet, and crispy around the edges. This meat is also to-die-for on a salad!

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Crockpot Chicken Carnitas
Crispy chicken carnitas to satisfy every craving
Prep Time 10 minutes
Cook Time 6 hours
Servings
Ingredients
  • 1.5 lbs boneless skinless chicken breasts free range, organic
  • 3/4 cup orange juice 2 oranges
  • 1/4 cup lime juice 2 limes
  • 8 cloves garlic minced
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1/2 tsp cayenne pepper to taste
  • 1 tsp salt
  • 1 tsp black pepper
  • 12 small sprouted corn tortillas
  • 1/2 red onion diced
  • 1/2 cup cilantro torn
  • guacamole
  • salsa
Prep Time 10 minutes
Cook Time 6 hours
Servings
Ingredients
  • 1.5 lbs boneless skinless chicken breasts free range, organic
  • 3/4 cup orange juice 2 oranges
  • 1/4 cup lime juice 2 limes
  • 8 cloves garlic minced
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1/2 tsp cayenne pepper to taste
  • 1 tsp salt
  • 1 tsp black pepper
  • 12 small sprouted corn tortillas
  • 1/2 red onion diced
  • 1/2 cup cilantro torn
  • guacamole
  • salsa
Instructions
  1. Make the sauce by combining juices, garlic, and spices in a measuring cup
  2. Place chicken breast in crockpot and pour juice mixture over it
  3. Cook on low 6-8 hours until tender
  4. Turn on oven to broil (on high). Remove chicken breasts from crockpot and shred on rimmed baking sheet. Mix in 1/4 cup of juice from crockpot. Broil on high for 5 minutes.
  5. Mix in another 1/4 cup of juices. Broil for another 5 minutes, watching carefully. Edges should be crispy but not burnt. Remove from oven and mix in another 1/4 cup of juices.
  6. Assemble carnitas on warmed sprouted corn tortillas. Top with diced onion and cilantro.
  7. Serve with guacamole and salsa.
Recipe Notes

Regular corn tortillas are fine, but they are more difficult to digest than sprouted corn. Many corn tortilla brands also include extra ingredients. As always, read the packaging!

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April 26, 2017

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