Slow Cooker Crispy Chicken Carnitas

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  4 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 1 Bottle Beer (Or Chicken Stock, If You Do Not Like To Cook With Alcohol)
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  1 Yellow Onion(110g)
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  4 Garlic(12g)
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  1 tbsp Chipotle Chile Powder, Ground
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  2 tsp Cumin, Ground
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  1 tsp 1 teaspoon black pepper
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  1 tsp Chili powder
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  1.5 tsp 1 1/2 teaspoons salt
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  2 Lime(134g)

Instructions

1. 1Add the chicken breast, onion, fresh garlic, chipotle peppers in adobo sauce, ground cumin, black pepper, chili powder, and salt to a large slow cooker and gently toss to combine.
2. 2Cook 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.
3. 3Preheat your broiler to high heat and line a large baking sheet with foil. Use a fork to shred the chicken into bite-sized pieces, then transfer to the prepared baking sheet with a slotted spoon, spreading in an even layer and leaving the juices behind in the slow cooker.
4. 4Place the baking sheet under the broiler 2 racks down from the top and broil over high heat for 5–6 minutes until the edges of the chicken begin browning and crisping up.
5. 5Remove the sheet from the broiler, ladle about ½ cup of the reserved juices evenly over the chicken, and toss with tongs to coat. Return to the broiler and broil over high heat for 5 minutes until more crispy.
6. 6Remove the sheet from the broiler again, ladle an additional ½ cup of juices over the chicken, and return to the broiler over high heat for 5 minutes until the chicken reaches your desired crispness.
7. 7Remove the sheet from the broiler, toss the chicken with any remaining broth, drizzle generously with fresh lime juice, and toss once more to combine.
8. 8Divide the chicken carnitas evenly into 8 airtight containers while hot, then cool and refrigerate for up to 3 days or freeze for up to 3 months.