Slow Cooker Crispy Chicken Carnitas are an easy weeknight meal! Simply throw a few ingredients in the crock pot and have a fresh, easy and healthy low salt Mexican meal. They are briefly crisped up in the broiler after simmering all day, resulting in tender, crispy, juicy, and absolutely delicious low salt carnitas. Some corn tortillas and a little cilantro creme fresh and you’ll feel sinful without sinning!
Add the chicken, beer, chicken broth, onion, garlic, chipotle, cumin, black pepper, chili powder, and no-salt substitute to the bowl of a large slow cooker. Gently toss to combine.
Cook on low for 6-8 hours or on high for 4-5 hours until the chicken is completely tender and shreds easily with a fork.
Once the chicken is cooked, preheat your broiler to high heat and grease one large baking sheet with cooking spray. Use a fork to shred the chicken into bite-sized pieces. Then use a slotted spoon to transfer it to the prepared baking sheet, spreading the chicken in an even layer and leaving the juices behind in the slow cooker.
Place one sheet under the broiler and broil for about 5-6 minutes, or until the edges of the chicken begin browning and crisping up. Remove the sheet from the oven, then ladle about 1/2 cup of the juices from the slow cooker evenly over the chicken, and then give it a good toss to evenly coat the chicken with the juices. Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/2 cup of broth over the crispy pork. Broil for an additional 5 minutes. Then remove sheet from the oven, and toss chicken with the remaining broth. Then drizzle with however much fresh lime juice you’d like and toss once more to combine.
Serve immediately in corn tortillas, burrito or salad. This chicken can also be refrigerated in a sealed container for up to 3 days, or frozen in a sealed container for up to 3 months. This is a great BATCH recipe to pull out of the freezer for another quick meal!