Ummmm, can we talk about how Thanksgiving in like 2½ weeks away and Christmas is like a month and a half away?
Also, can we talk about how I have nothing done.
Seriously, guys. I’m in complete and utter denial that we are quickly approaching the end of the year. In my mind, we are still in September.
With time becoming more and more precious, there is less and less time to prep dinner. Which is why I LOVE MY SLOW COOKER.
Set it and forget it, baby.
(sorry, I called you baby)
Do you guys remember those old rotisserie infomercials where the guy wore an apron and had the audience keep repeating “Set it and Forget it”. I never understood why everyone was so excited to turn on some appliance, forget about the food they were cooking, and then eat dinner a long time later.
Twenty years later, I totally get it.
I love being able to throw dinner into the slow cooker, set it, and then go run errands/do life (I never leave it on and go to work – I’m too much of a scared-y cat to do that). Then you come home to a house that smells DIVINE and dinner is ready. Basically a lifesaver during this busy holiday season.
My latest obsession with the slow cooker? These Chicken Carnitas. This recipe feeds an army and freezes like a dream. So, even if it’s just you or you and your person, make the whole recipe and freeze the rest. Then all you need to do is reheat the frozen carnitas and have dinner on the table in fifteen minutes. And if that is not a chicken dinner winner, I don’t know what else is.
These carnitas start with the flavorful spice rub.
I combined cumin, chili powder, salt, garlic powder, black pepper, cayenne pepper, and dried oregano in a small bowl and whisked everything together.
Then I grabbed my slow cooker and placed quartered yellow onions on the bottom.
I then placed some boneless, skinless chicken breasts over the onions. I know that the big fear of cooking boneless, skinless chicken breasts is that they get super dried out and tough, but the slow cooker is magical. It will make them tender, juicy, and wonderful… trust me.
Sprinkle the dry rub all over the chicken breasts and rub it onto both sides. Then WASH THOSE CHICKEN-Y HANDS. Because salmonella is not cool.
Pour over a delicious mix of orange and lime juice. The liquid levels were a little low, so I added some low sodium chicken broth until the liquid level just reached the chicken breasts.
Toss the (clean) fruit carcasses on top of the chicken. Then pop the lid on, set the slow cooker, and forget about dinner!
(Also, is carcass the right word? Or is is rind? Or skin? Or something?)
When the chicken is cooked, remove the fruit carcasses and then shred the chicken in the slow cooker using two forks. Allow the chicken to sit in the juices for about 5-10 minutes before serving!
I love eating it as is (topped with pickled onion and avocado), but my crew digs it as a quesadilla or taco filling. The options are endless!
Enjoy this easy weeknight dinner, guys!
- 4 teaspoons ground cumin
- 2 tablespoons dark chili powder
- 3 teaspoons salt
- 2 teaspoons ground pepper
- 2 teaspoons garlic powder
- 1 tablespoon dried oregano
- ¼ teaspoon cayenne pepper
- 2 large onions, quartered
- 6lb boneless, skinless chicken breasts
- Juice from one orange
- Juice from three limes
- ½-1 cup low sodium chicken broth
- In a small bowl, combine cumin, chili powder, salt, pepper, garlic powder, dried oregano, and cayenne pepper. Whisk to combine.
- In the bowl of the slow cooker, arrange the onion quarters on the bottom. Lay the chicken breasts on top of the onions. Sprinkle the dry rub evenly on both sides of the chicken breasts. Massage the rub into the chicken. *WASH YOUR HANDS*.
- Pour over the orange and lime juices. Add in the rinds of the orange and limes. Add in enough chicken broth until the liquid level just reaches the edges of the chicken breasts.
- Cook on high for 4 hours.
- When the chicken is cooked, remove the orange and lime rinds. Using two forks, shred the chicken into bite-sized pieces. Let the chicken sit in the juices for 5-10 minutes.
- Enjoy as is or use as the filling for tacos, quesadillas, or enchiladas!
I made this (again today) and used beef broth I had in the fridge instead of chicken stock. First time I made half the recipe (my crock pot is sort of small). Today I did the full 6 pounds of chicken. Hoping to share it w/ other families! Thanks!
This sounds amazing!!!