Slow cooker shredded chicken carnitas

• Gluten free
• Paleo

• Meat

  • 1 lbs Chicken breasts, skinless and boneless

• Produce

  • 1 Bell pepper, large orange
  • 4 cloves Garlic
  • 1 Jalapeno, small
  • 1 Navel orange (about 1/4 cup, juice from
  • 1 tbsp Onion, dried
  • 1/4 tsp Oregano, dried

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Nuts & Seeds

  • 1/4 tsp Cumin

Found on savorytooth.com

Description

Directions

• Slow cooking the chicken: Add the chicken, onion, oregano, cumin, salt, and pepper to the slow cooker. Toss the chicken so that it gets coated in the seasonings. Then add garlic, jalapeño, and bell pepper on top. Lastly, pour over the orange juice. Cover and cook on low for 8 hours.
• Shredding the chicken: Turn off the slow cooker and remove only the chicken, leaving the juices and everything else in the slow cooker. Let the chicken cool a bit and then shred it using two forks.
• Searing the chicken: Heat a medium pan over high heat. Use tongs to move the shredded chicken onto the pan and cook until the bottom side is browned and crusty, pressing down on the chicken with a spatula. When done, use tongs to move the chicken onto a platter and pour all of the remaining contents (delicious juices and pepper bits) of the slow cooker over the chicken.