Doin' Some Cookin'... Slow Cooker Chicken Carnitas

Two things that I love are Mexican food and slow cooker meals. Even better when combined.

I had to work from home one day when Little Man was sick and after a morning and afternoon of bland foods I decided the he needed something delicious to eat. He was feeling better and ready to go back to school the next day.

I came across this recipe and figured since I was home and had all of the ingredients on hand this is what we were going to have with a side of refried black beans.

It took less than five minutes to throw everything in the slow cooker. Ridiculously easy. The chicken braised in orange and lime juice and beer. It was a shame that I had to waste about half a bottle of beer since it was opened during the middle of my work day.

The smell was torturous and the taste did not disappoint. The chicken was incredibly tender and I could have drank the liquid by the gallon. So damn good!

The meat can be used in so many ways: tacos, nachos, quesadillas, or good on their own too. Make a double batch and have plenty of leftovers for easy meals through the week.

Slow Cooker Chicken Carnitas

Adapted From: According to Elle

Made 4 Servings

Stars of the Show:

• 2 garlic cloves, minced
• 1 tsp chili powder
• 1/4 tsp sea salt
• 1/4 tsp ground black pepper
• 1/2 tsp garlic infused olive oil
• 1 lb boneless, skinless chicken cutlets
• 1/4 cup orange juice
• 1/4 cup brown ale
• 1 lime, juiced

And Action:

Rub chicken with olive oil and spices. Transfer meat to the slow cooker. Add the orange juice, beer, and lime juice, cover and cook on high for 3-4 hours (or low for 6-8 hours). Shred chicken with two forks. Enjoy!