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Chicken Carnitas
Chicken carnitas are juicy, tender, and crispy with caramelized edges for a delicious, easy meal! Made in the slow cooker or Instant Pot.
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings: 8 servings
Calories: 189 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 2 ½ - 3 pounds boneless skinless chicken thighs or breasts
- 1 cup chicken broth
- 4 tablespoons lime juice, divided (about 2 limes)
- ½ cup orange juice, (about 2 oranges)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ cup chopped cilantro, for serving
Instructions
Slow Cooker Instructions
- Add the chicken, chicken broth, 2 tablespoons lime juice, orange juice, chili powder, ground cumin, salt, garlic powder, and dried oregano to the slow cooker.
- Stir together, cover, and cook on high for 3 to 4 hours or cook on low for 6 to 7 hours.
- Transfer the chicken to a plate and shred it with a fork. Arrange the shredded chicken in a single layer on a baking sheet and pour the chicken juices and broth from the slow cooker on top.
- Place directly under the broiler and broil for 5-6 minutes or until crispy.
- Top with the remaining 2 tablespoons of lime juice and chopped cilantro.
- Serve immediately in tacos, burritos, nachos, or bowls.
Cup of Yum
Instant Pot Instructions
- Add the chicken, chicken broth, 2 tablespoons lime juice, orange juice, chili powder, ground cumin, salt, garlic powder, and dried oregano to the Instant Pot and secure the lid.
- Turn the pressure valve to sealing, select Manual (or Pressure Cook), and pressure cook on high pressure for 10 minutes.
- Let the pressure release naturally for 10 minutes, then open the pressure valve to release any remaining pressure.
- Transfer the chicken to a plate and shred it with a fork. Arrange the shredded chicken in a single layer on a baking sheet and pour the chicken juices and broth from the Instant Pot on top.
- Place directly under the broiler and broil for 5-6 minutes or until crispy.
- Top with the remaining 2 tablespoons of lime juice and chopped cilantro.
- Serve immediately in tacos, burritos, nachos, or bowls.
Notes
- Choose the right cut of chicken. Boneless, skinless chicken thighs work best for carnitas due to their higher fat content, which keeps them juicy during the cooking and crisping/broiling process. You can also use chicken breasts, but thighs will give you more flavor and tenderness.
- Crisp it up. After shredding the chicken, spread it on a baking sheet and broil it for a few minutes to get those signature crispy edges, just like traditional pork carnitas.
- Keep it juicy. Don’t throw away the cooking liquid. Use the flavorful broth from the slow cooker or Instant Pot to moisten the chicken before serving or when reheating.
- Make it spicy. Add 1 teaspoon of chipotle powder or ½ teaspoon of ground cayenne to turn up the heat.
Nutrition Information
Serving
1serving
Calories
189kcal
(9%)
Carbohydrates
4g
(1%)
Protein
28g
(56%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.03g
Cholesterol
135mg
(45%)
Sodium
589mg
(25%)
Potassium
452mg
(13%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
441IU
(9%)
Vitamin C
10mg
(11%)
Calcium
28mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 189
% Daily Value*
| Serving | 1serving | |
| Calories | 189kcal | 9% |
| Carbohydrates | 4g | 1% |
| Protein | 28g | 56% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 135mg | 45% |
| Sodium | 589mg | 25% |
| Potassium | 452mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 441IU | 9% |
| Vitamin C | 10mg | 11% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.