Carnitas de poulet à la mijoteuse

Ingrédients

• 2 teaspoons Kosher Salt
• 1 teaspoon Pepper
• 2 tablespoons Dried Oregano
• 2 Tablespoons Cumin
• 2 teaspoons Chili Powder
• 2 teaspoons Garlic Powder
• 8-10 Bone In Chicken Thighs (With skin)
• 1/4 Cup Oil
• 1 1/2 Yellow Onions (Cut into Wedges)
• 2 Jalapenos (Seeded and minced)
• 1/2 Cup Orange Juice (fresh preferred, 1 large orange )
• 2 Limes (zested and juiced)
• 6 Ounce Can Pineapple Juice
• 1/3 Cup Cilantro (Chopped)

Préparation

1. 1

   In a bowl, mix together the seasonings.

2. 2

   Coat the chicken thighs in the seasonings.

3. 3

   In a pan, add some of the oil and over medium high heat brown each side of the chicken and set aside.

4. 4

   Heat the remaining oil and brown each side of the onion, on the last side throw in the jalapeno and then scrape everything into a slow cooker.

5. 5

   Add all remaining ingredients and cook for 6-8 hours on low.

6. 6

   Remove the chicken to a plate and heat a little more oil in a pan. Remove the skin and bones and shred the meat.

7. 7

   Heat a little more oil in a pan over medium high heat and quick crisp the chicken.

8. 8

   Toss the chicken back into the slow cooker, stirring with the liquid and serve!