Crock Pot Chicken Carnitas Tacos are your ultimate taco Tuesday meal thanks to the weeknight ease of your trusty Crock Pot!
Ok, I know Turkey day is just right around the corner, so who’s thinking about tacos? The answer, my husband. Any day that ends in Y is Taco Day for him. He could seriously eat tacos / burritos every single day and be happy about it. I even tried calling his ‘bluff’ on that statement and made a batch of Homemade Flour Tortillas and then made him burritos for 7 days straight for dinner. And by the end of it, he was sad we were out of tortillas. No matter the meal, any that utilizes a crock pot is my favorite kind. Especially now that it gets so dark so depressingly early, there’s nothing better than coming home to a meal that’s been stewing all day for ya. This chicken carnitas are made up of super simple ingredients, the fresher the better, which means I always like to use fresh squeezed juice. I love this little juicer.
Then everything’s just tossed in your trusty crock pot, and cooked on low for about 6-8 hours. Then, broiled a couple of times in the oven to broil in that leftover juice and even more flavor, and you’re ready to build your tacos! Super easy.In light of full disclosure, I did not make these corn tortillas. From Scratch-wha? I know I know. In my defense, I had all intentions to make them while the chicken was doing its final cooking in the oven since Homemade Corn Tortillas are uber easy, but when I went to grab the Masa flour, I realized we were out. To which my hungry hungry husband quickly offered to run to the store down the street a buy corn tortillas. 😉So, the tortillas themselves weren’t as good as ours, because really, isn’t homemade always better? But that’s ok, with a little sour cream, some of our Pico de gallo, and plenty of hot sauce, it was still a taco win! Add some homemade guacamole and some sharp cheddar cheese too and make taco night any night in your house, too!
Crock Pot Chicken Carnitas Tacos
- Add the chicken to the slow cooker along with the mixture of the orange juice, lime juice, garlic, chili powder, cumin, oregano, salt and pepper and cook on low until tender, about 6-8 hours.
- Pre-heat the oven to broil and move a rack to the top slot.
- Shred the chicken, mix in 1/4 cup of the juices then spread it out in a single layer on a baking sheet and broil until it starts getting crispy, about 5 minutes. Mix in another 1/4 cup of the juices and mix everything up and broil again for another 5 minutes before mixing in another 1/4 cup of the juices.
- Assemble the tacos on the tortillas with some sour cream, the chicken carnitas, and then top with Pico de. Gallo Serve with the lime wedges and add extra hot sauce or guacamole or shredded cheese if preferred.