Tuesday, 5 August 2014

Slow Cooked Chicken Carnitas

This shredded meat goes really well as the filling for a tortilla when combined with salsa, guacamole, chopped coriander and finely diced red onion.


  • 100ml lemon juice
  • 50ml lime juice
  • 100ml chicken stock or hot water with a generous pinch of salt
  • 1 tsp oregano
  • 2 tsp chilli powder
  • 1 tsp ground cumin
  • 5 cloves of garlic, crushed
  • 4 large chicken breasts (650g)


  1. Mix all the ingredients together in a slow cooker.
  2. Cook on low for 7 to 8 hours.
  3. Remove the chicken breasts from the slow cooker, taking care that they don't fall apart too much, and place on a baking tray with sides.
  4. Preheat a grill on medium-high.
  5. Use two forks to shred the chicken breasts into thin strips.
  6. Pour 80ml of the cooking liquid from the slow cooker over the chicken and mix well.
  7. Put under the grill for 5 or 6 minutes, or until it starts to look well browned in parts.
  8. Add another 80ml of the cooking fluid and stir the meat around on the baking tray, trying to get all the non-browned pieces to be on top.
  9. Grill for a further 5 or 6 minutes.
  10. Transfer to a bowl from the baking tray and serve.

Serves 3 or 4, depending on what else you serve with the meat.

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