Start by making the dry rub. In a large bowl, combine the ground cumin, chipotle chile powder, salt, dried oregano, garlic powder, onion powder, and ground black pepper. Mix thoroughly until the spices are well combined.
Prepare your slow cooker. Place the chopped white onion and whole jalapeno peppers in the bottom of the crockpot, forming a flavorful base.
Juice the oranges. Cut the oranges in half and squeeze the juice over the onions and jalapenos. Don’t forget to toss the squeezed halves into the pot for extra flavor!
Take the chicken thighs and coat them generously with the spice mixture. Make sure to cover all sides and pat it in so the flavors can penetrate the meat.
Place the seasoned chicken thighs on top of the onion and jalapeno layer in the crockpot, then pour any remaining orange juice over the top.
Cover and cook on low for seven to nine hours, allowing the flavors to meld and the chicken to become fork-tender. Check occasionally to ensure it’s cooking evenly.
Once done, carefully remove the chicken thighs from the slow cooker and shred them using two forks. Discard any fatty areas to keep the meat lean.
Preheat your oven to 425 degrees Fahrenheit. Spread the shredded chicken in a thin layer on a large baking sheet. Bake for six to ten minutes, or until the edges are crispy to your liking. This step is essential for achieving that signature carnitas texture.
While the chicken bakes, strain the juices from the crockpot and discard the onions, jalapenos, and orange rinds. Use the juices to spoon over the shredded chicken for a touch of extra flavor when serving.
Serve your Chicken Carnitas warm, allowing everyone to build their own tacos or bowls with their favorite toppings.
