4 hr 10 mins
Seasoned with cumin, garlic, chili powder, lime juice, and cilantro, these Mexican Slow Cooker Chicken Carnitas Tacos are the perfect dinner for any night of the week.
Servings: 10 people
Author: Isabel Eats
For the chicken carnitas
2.5 lbs boneless, skinless chicken breasts or thighs
1.5 tsp cumin powder
1 tbsp minced garlic
1/2 tsp salt
1 tbsp chili powder
1 tbsp brown sugar
3 tbsp freshly squeezed lime juice (about 1.5 limes)
1/4 cup chopped cilantro
For the tacos and optional toppings
corn tortillas (or lettuce cups to make it grain-free and paleo)
Add the chicken, cumin powder, garlic, salt, chili powder, brown sugar and 2 tablespoons of lime juice into the slow cooker. Mix together with a large spoon. Cover and cook on high for 3-4 hours (or low for 6-8 hours) until chicken can be easily shredded with a fork.
Cover and cook on high for 3-4 hours (or low for 6-8 hours) until chicken can easily be shredded with a fork.
Add in the remaining 1/2 tablespoon of lime juice and chopped cilantro. Toss with chicken and taste. Season with more salt and pepper if needed.
Serve in warm corn tortillas (or in lettuce cups to make it grain-free/paleo) and with your favorite toppings. Enjoy!