Chicken carnitas made easy! Chicken is slow cooked in beer (or broth) and tasty seasonings, then crisped under the broiler to elevate your taco or burrito bowl experience. Garlic free, dairy free, and optionally gluten free/Top 9 allergen free, these slow cooker chicken carnitas will be on regular dinner rotation for your house!
Tacos and nachos are an easy win in our house. But with our combination of allergies, buying tacos at a restaurant is virtually impossible. (If you happen to live by a taco place that sells dairy, garlic, and bean free tacos, leave a comment so we can road trip!!) So we rely on recipes like these slow cooker chicken carnitas to help bring the restaurant experience home.
The technique of slow cooking the chicken and then popping it under the broiler to crisp up the ends is genius. It gives this chicken SO much more pizazz than your average taco meat. This recipe makes quite a bit of chicken, so it’s perfect for a party or for meal prep. Use this chicken to make tacos, nachos, burrito bowls, taco salads, or anything else you can dream up.
Recipe Notes
These slow cooker chicken carnitas are about as easy as a recipe gets. Just throw your chicken, liquid, and spices into the slow cooker and let them get nice and tender. Then shred onto a baking sheet and broil for 15 minutes. That’s it!
This recipe makes quite a bit of chicken, so you’ll have plenty for leftovers during the week, meal prep, or even stocking your freezer. I love freezing this in 4-serving portions that I can pull out and thaw when we need a quick dinner. We always have either tortillas, rice, or tortilla chips on hand so this chicken is a winner in our house.
This recipe does use all individual spices and herbs, because 1) most store blends contain garlic, and 2) I tend to make my own custom blends like a mad scientist. But of course you could always substitute in your favorite pre-packaged taco seasoning mix for all of the individual spices.
The seasoning blend is similar to my taco seasoning blend, and contains ancho chile powder which isn’t available everywhere. It’s what gives chili powder its dark red color and smoky flavor, and it’s not the same as paprika. If you can’t find it in your local stores, you can order it from Penzeys and other spice companies! You could also roast and dry your own chiles, but if you have time for that I bow down to your greatness.
Make Slow Cooker Chicken Carnitas Allergy-Friendly for You!
As written, this recipe is dairy free, garlic and onion free, and gluten free/top 9 allergen free if you use broth or gluten free beer as indicated in the recipe. You are able to take out some of the individual spices without affecting the flavor too much. I’ve skipped one or two when I run out and it’s still delicious!
Once you make these delicious slow cooker chicken carnitas, leave this recipe a like and a review! Then post your creations on social media and tag me @coffeetableeats!
Thank you to Gimme Some Oven for the inspiration and technique for this recipe!
Slow Cooker Chicken Carnitas
Perfect for a party or stocking your freezer, these slow cooker chicken carnitas will soon be on your regular dinner rotation! Let your slow cooker do the hard work while you get other things done, then crisp up the meat under the broiler right before serving for an extra layer of deliciousness.
Ingredients
- 4-5 large boneless, skinless chicken breasts (I use a family-sized pack)
- 1 (12 oz.) bottle of beer (use gluten-free beer for Top 9 free, may substitute with chicken broth)
- 12 oz. water
- 1 1/2 tsp. kosher salt
- 2 tsp. ground cumin
- 1 tsp. ground ancho chile powder
- 1 tsp. dried oregano
- 1/2 tsp. sweet paprika
- 1/2 tsp. ground black pepper
- 1/2 tsp. ground coriander
- 1/4 tsp. smoked paprika
- 1/4 tsp. cayenne pepper (optional)
- Pinch of ground allspice
Instructions
- Place chicken breasts in a 6-quart slow cooker. Pour beer and water over the chicken, then sprinkle in all of the seasonings. Using tongs, move the chicken around and make sure everything is coated evenly with the liquid and spices.
- Put the lid on the slow cooker and turn it onto low heat for 6-7 hours or high heat for 4-5 hours. When your chicken is done, it should be completely opaque and shred very easily with a fork. If you check on your chicken and it's not done, set the time for an additional hour then check again (every slow cooker is different!). Remember that every time you open your slow cooker it takes about 20 minutes to return to full temperature, so open the lid as little as possible!
- When the chicken is cooked through, remove the meat to a cutting board, leaving the juices in the slow cooker. Remove any fat from the meat or slow cooker and discard. Shred the remaining meat with two forks, then return to the slow cooker. At this point, you are able to eat as is if you don't want to broil the meat, or you can cool this down to room temperature for storage. If making this ahead of time for a party, just keep the meat and juices in the fridge for up to 2 days, then continue with step 4 on the day of the party. If you want to freeze the meat, store it with the juices in freezer bags or airtight containers in four-serving portions. When you're ready to eat, thaw a portion and then continue with step 4.
- Preheat your oven broiler to high. Place your meat and 1/4 c. of the juices on a large broiler-safe baking tray. Broil the meat for 5 minutes, then remove from the oven and stir. Add an extra tablespoon or two of juice if the meat looks dry, then return to the broiler for another 5 minutes. Stir again, adding juices if necessary, then broil for a final 5 minutes. Most of the liquid should now be evaporated, and the ends of the shredded chicken will be brown and crispy and delicious. Serve fresh in tacos, on nachos, in a salad, in a burrito bowl, or anything else your heart desires. The broiled meat will keep in the fridge for 3-4 days, or in the freezer for 2-3 months.
Notes
- You can make these slow cooker chicken carnitas with regular beer, gluten free beer, or chicken broth depending on your allergies and needs. If you use gluten free beer or broth, this recipe will be top 9 allergen free. If using store-bought chicken broth, double check for garlic, onions, or any other allergens!
- I use all individual spices in here, but if you have a store-bought taco seasoning that is safe for your family, feel free to use that if you're in a time crunch! Be sure to check your blend for salt, and add that in if necessary.
Nutrition Information:
Yield: 16 Serving Size: 1 Amount Per Serving: Calories: 74Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 32mgSodium: 148mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 12gNutrition facts may vary based on the ingredients, swaps, and products used.
I made this recipe last week and actually made it again this week! We love making batches of basic meals that we can reuse throughout the week. However, I used my Foodie pressure cooker instead of the slow cooker. So, to adapt this to the pressure cooker, I used only 1 cup of liquid which was the juice of one lime and the remainder of the 8 oz was plain water. I also zested the lime and put that on top of the chicken. Then, I followed the cooking instructions according to my pressure cooker. This recipe is delicious and flavorful.