Slow Cooker Chicken Carnitas are a delicious and easy Mexican weeknight meal with fresh citrus, jalapeños, oregano, onions, and cumin that we crisp up in a skillet for the perfect carnitas!
Add the onions to your slow cooker, then top with the chicken (skin side up).
Add the chicken broth, orange juice, lime juice and lemon juice.
In a bowl mix the salt, pepper, oregano, cumin and sprinkle it all over the chicken.
Cover and cook for on high for 6 hours.
Remove the chicken from the slow cooker and remove the skin and bones before shredding with a fork.
Add half of your vegetable oil to your skillet on medium high heat with half the chicken and allow to crisp for 3-4 minutes before flipping and cooking 3-4 minutes.
Repeat with remaining vegetable oil and remaining chicken before serving.