Slow Cooker Chicken Carnitas

Make this easy pulled chicken dish to add to tacos, burrito bowls or salads. Makes a great meal prep recipe and can easily be doubled for leftovers all week long.

Serves 4-6

1.5 Pounds boneless, skinless chicken thighs (or breasts or combo)
1/2 Yellow onion, diced small
2 Cloves of garlic, minced or grated on a microplane
1 Tsp cumin
1 Tsp kosher sea salt
2 Tsp oregano
Zest and juice of 1 navel orange
1⁄4 Cup chicken broth or water
Olive oil

Heat instant pot on “saute” mode. Add enough olive oil to lightly cover the bottom and let heat for 1 minute.
Add diced onion and saute until soft and translucent (about 3 minutes).
Then add salt, cumin, oregano, garlic, and saute for 30 seconds to 1 minute or until fragrant, stirring constantly.
Add chicken, orange juice, zest, and broth.
Seal the lid of the InstantPot and set to high pressure for 18 minutes.
Once the time is up, you can release the pressure manually or let it release for 10-15 minutes on its own.
Remove the chicken and shred with 2 forks.
Meanwhile, use the sauté function to reduce the liquid by 1/2, then stir chicken back in.
Taste test for salt and seasoning.