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Close-up of shredded, browned pork carnitas, garnished with small pieces of chopped fresh cilantro. The meat looks juicy and tender with crispy, golden edges.

Slow Cooker Crispy Chicken Carnitas

This Slow Cooker Crispy Chicken Carnitas is a staple in our house. It’s really easy to make, tastes so yum, crisps up well and can be used in so many ways!
Author: Nick Makrides
5 from 1 vote
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Prep 20 minutes
Cook 2 hours
Total 2 hours 30 minutes
Course Main Course
Cuisine Mexican
Servings 8 people
Calories 417 kcal

Ingredients

Slow Cooked Crispy Shredded Chicken

  • 6 lbs (3 kg) skinless and boneless chicken thigh (see notes)
  • 8 cups (2 litres) chicken or vegetable stock
  • Salt to sprinkle
  • Olive oil to drizzle

Instructions
 

Slow Cooked Crispy Shredded Chicken

  • First off, this recipe is easily scalable. If you want to halve the ingredients that will work. Cooking time will lessen by about half. Just make sure the chicken is covered in stock when you begin cooking.
  • If using chicken thigh, feel for any bones before cooking. Cut away if you find them.
  • Drizzle 1 tbsp of oil in a very lot frypan or deep pot and cook chicken in batches taking care not to overcrowd your pan. Cook on each side until golden. Place in a bowl and continue cooking until all the chicken is cooked. Salt the top of the chicken with each batch.
  • Place all the chicken back into a deep pot and cover with chicken or vegetable stock. Place a lid on top and cook on medium low heat for 2 hours. If cooking less chicken the cooking time will be about half. You’re looking for about 3/4 of the stock to have cooked away and for the chicken to be soft and fall apart.
  • Use two forks to shred the chicken.
  • To freeze - if you want to freeze the chicken, portion it into 8 freezer bags and freeze for up to two months. Thaw and crispen up fresh.
  • To crispen - drizzle a very hot, non-stick skillet with oil and add a portion of chicken. Continue stirring until crisped and golden. Serve with salad, in a warp, sandwich, gyro or in your favorite dish! My favorite is in a soft shell taco with pico del galo and some yummy mayo.

Notes

Chicken - I swear by chicken thigh for this recipe. It’s a tastier meat and has a little more fat which melts away when slow cooked and leaves the chicken juicier and tastier. You can use chicken breast but it will be a little dryer. 
Storage - Chicken can be stored in an airtight container, in the fridge for up to three days. Freezes really well when portioned in freezer bags. Freeze before crisping, thaw and crisp up for a fresh experience.
Nutrition - is based on per serving. This recipe makes a large portion of chicken for freezing and serves 8 people.
A note on measurements - all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales. To access weight measurements, click on the ‘metric’ button in the recipe card located under the list of ingredients.

Nutrition

Calories:417kcal | Carbohydrates:3g | Protein:66g | Fat:14g | Saturated Fat:4g | Polyunsaturated Fat:3g | Monounsaturated Fat:5g | Trans Fat:0.1g | Cholesterol:323mg | Sodium:1243mg | Potassium:833mg | Sugar:2g | Vitamin A:582IU | Calcium:31mg | Iron:3mg
Keyword Chicken, freezer meals, slow cooker
Have you tried this recipe?Tag me on instagram @thescranline!