How to make it

  • 1. Rinse and dry the chicken, rub in salt and pepper.
  • 2. Combine the rub ingredients then rub all over the pork. Rub this in well.
  • 3. Cover and let sit 30 minutes.
  • 4. Place the chicken in a slow cooker, top with the onion, jalapeño and spices, pour the wine over it all and squeeze the juice of the orange over the top.
  • 5. Cook on low for 8 to 10 hours or on high for 6 hours. Check the liquid about half way through and add a bit if needed. I never have to but not all slow cookers are the same.
  • 6. Remove chicken from the slow cooker and let cool slightly. The meat should be tender and falling off the bone.
  • 7. Shred the chicken using two forks or your hands. Discard the bones and bay leaf.
  • 8. Skim off the fat from the juices remaining in the slow cooker and discard the fat. If you are left with a lot more than 1½ to 2 cups of juice, reduce it (either in the slow cooker on the sauté setting with the lid off, or in a saucepan). Set aside.
  • To Freeze:
  • 1. Pour the juices over the chicken and store in ziplock bags or airtight containers. Freeze in small batches for convenience. Defrost completely before following the next steps to brown.
  • To Serve:
  • 1. Heat 1 tbsp of oil in a large non stick pan over high heat. Place shredded chicken into the pan and press down and cook until the bottom side is golden brown and crusty. See Photo
  • 2. If using straight from the slow cooker, pour the juices over the chicken, heat through and serve or add to your recipe immediately (if you are using defrosted Carnitas, the juices are already on the meat).
  • Any dish made with pulled chicken is just miles ahead of the same dish made with ground chicken or turkey.

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