Place the chicken in the slow cooker along with the mixture of the orange juice, lime juice, garlic, chili powder, cumin, oregano, salt and pepper and cook on low until tender, about 6-8 hours.
Shred the chicken, mix in 1/4 cup of the juices, spread it out in a single layer on a baking sheet and broil until it starts getting crispy, about 5 minutes. Mix in 1/4 cup of the juices, mix everything up and broil for another 5 minutes before mixing in another 1/4 cup of the juices.
Assemble the tacos on the tortillas with the chicken carnitas along with the onions and cilantro and serve with the lime wedges.
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|Serving Size: 1 Recipe (3824g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 689 (11%)|
|Amt Per Serving||% DV|
|Total Fat 76.5g||102 %|
|Saturated Fat 13g||65 %|
|Monounsaturated Fat 18.4g|
|Polyunsanturated Fat 35.3g|
|Cholesterol 394.6mg||121 %|
|Sodium 1548.3mg||53 %|
|Potassium 7259mg||191 %|
|Total Carbohydrate 1117.7g||329 %|
|Dietary Fiber 160.7g||643 %|
|Sugars, other 957g|
|Protein 296.2g||423 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 6092
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