Slow Cooker Carnitas-Style Chicken

Ingredients

• 2-3 bone-in chicken leg quarters
• 1-2 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 packet Sazón Goya (with coriander and annatto)
• 1-2 limes, juiced (add peels)
• 1/2 cup chicken broth
• Kosher salt, to taste
• Black pepper, to taste
• Optional: 1 tsp smoked paprika

Steps

• In a small bowl, mix cumin, garlic powder, onion powder, oregano, Sazón Goya, salt, and pepper.
• Rub the spice mixture evenly over the chicken leg quarters.
• Place the chicken in the slow cooker. Add lime juice, lime peels, and chicken broth.
• Cover and set the slow cooker to “Low” for 6-8 hours, or until the chicken is tender and easily pulls apart.
• Preheat the oven to 450°F (conv roast).
• Transfer the cooked chicken to a baking sheet, skin-side up.
• Brush with some cooking juices or oil for added crispiness.
• Roast in the oven for 10-15 minutes until the skin is golden and crispy. (Optional: Broil for 2-3 minutes for extra crispness.)
• Serve with your favorite toppings or sides, like tortillas, salsa, and fresh cilantro.

Notes

• The Sazón Goya adds a vibrant flavor and color to the dish, enhancing the savory profile.
• Keep an eye on the chicken during broiling to prevent burning.
• Save all the remaining juice in mason jars and refrigerate overnight, seperate the top layer of fat and put in a pan on low heat and pour through a cheese clothe into another madon jar. This is schmaltz and is great to cook with
• The remaing liquid is broth and can be frozen and used in sauces or to make soup. It is liquid gold.
• The bones can be frozen and used in a new stock. They won’t yield as much collagen, so combine them with fresher bones when making the stock.