These Chicken Carnitas are the perfect easy dinner for any night of the week and can be made in the slow cooker or Instant Pot! Seasoned with lime juice, cilantro, and spices, this is a healthy meal option for busy families!
Seasoned with cumin, garlic, chili powder, lime juice, and other seasonings, this chicken carnitas recipe can be made in the slow cooker or the Instant Pot!
- They’re super easy to make. Just put the meat and seasonings into your crockpot or Instant Pot and come back to delicious tender chicken carnitas!
- They’re really versatile. They’re great as tacos, but can also work for burrito bowls or eaten plain with Authentic Mexican Rice.
- They have the best flavor combos. Between the smokiness of the cumin and the zest of the lime and cilantro, this combination of flavors is classically Mexican and delicious.
Chicken Carnitas in the Slow Cooker or Instant Pot!
The slow cooker and the Instant Pot are two of my favorite kitchen appliance that makes cooking dinner so incredibly easy.
Slow cookers bring out an incredible depth of flavor in meats that always makes everything mouthwatering!
If you don’t have a slow cooker, I highly recommend you get one. They’re inexpensive, come in many different sizes and make getting dinner on the table so much easier. Here’s the slow cooker that I have.
If you have time to let the slow cooker do the work (as little as 4 hours), then go the slow cooker route. But if you’re in a hurry and don’t have time, then the Instant Pot will do just the trick!
The pressure cooker will have these chicken carnitas ready in only 30 minutes! I have the 6-Quart 9-in-1 Duo Plus Instant Pot and I love it.
Tips for the best Chicken Carnitas
- You’ll definitely want to use fresh lime juice for this recipe. It makes such a difference.
- If the chicken isn’t quite done cooking when the timer goes off, not big deal. Just toss it back in and set it to cook for another 30 minutes to 1 hour (depending on how cooked it is).
- Be sure and taste as you go! Everyone’s tastes are a little different so you may want to add more salt or pepper after the chicken cooks
Chicken Carnitas Variations
- If you don’t have chicken, you can make this recipe with pork. However I recommend following this pork carnitas recipe instead.
- Add in a little cayenne pepper to crank up the heat! Use 1/4 teaspoon for a little heat and 1/2 teaspoon for more heat.
- If you’re out of cilantro (hey, sometimes it happens), try adding in some ground coriander to the spice mix before cooking the chicken. About 1 teaspoon should do it.
To truly give the chicken an opportunity to shine, I served them in warm corn tortillas and topped them with tomatoes, avocados, cotija cheese, sour cream, cilantro and a spritz of lime juice.
If corn tortillas aren’t your thing, you can use flour tortillas, paleo tortillas, serve it over cilantro lime cauliflower rice or in lettuce cups.
Ingredients
For the chicken carnitas
- 2 1/2-3 pounds boneless skinless chicken breasts or thighs
- 1 cup chicken broth
- 5 tablespoons lime juice, divided (about 3 limes)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons coarse kosher salt
- 1/2 teaspoon minced garlic
- 1/2 teaspoon dried oregano
- 1/2 cup chopped cilantro, for serving
Instructions
Slow Cooker Instructions
- Add the chicken, chicken broth, 1 tablespoon lime juice, chili powder, ground cumin, salt, minced garlic and dried oregano to the slow cooker.
- Mix together with a large spoon, cover and cook on high for 3-4 hours or cook on low for 6-8 hours.
- Transfer chicken to a plate and shred with a fork. Transfer shredded chicken back to the slow cooker and add in remaining 4 tablespoons lime juice and chopped cilantro.
- Mix everything together, taste and season with more salt as needed.
- Serve in warm corn tortillas, flour tortillas, paleo tortillas or in lettuce cups with your favorite toppings.
Instant Pot Instructions
- Add the chicken, chicken broth, 1 tablespoon lime juice, chili powder, ground cumin, salt, minced garlic and dried oregano to the Instant Pot and secure the lid.
- Turn pressure valve to sealing, select Manual (or Pressure Cook), and pressure cooker on high pressure for 10 minutes.
- Let the pressure release naturally for 10 minutes and then open the pressure valve to release any left over pressure.
- Transfer chicken to a plate and shred with a fork. Transfer shredded chicken back to the Instant Pot and add in remaining 4 tablespoons lime juice and chopped cilantro.
- Serve in warm corn tortillas, flour tortillas, paleo tortillas or in lettuce cups with your favorite toppings.
Isabel’s Tips:
Nutrition Information
This recipe was originally published in 2017. It was updated in 2019 with more helpful tips and a revised ingredient list. Below is the old recipe version just in case you’re looking for it:
- 2.5 lbs boneless, skinless chicken breasts or thighs
- 1.5 tsp cumin powder
- 1 tbsp minced garlic
- 1/2 tsp salt
- 1 tbsp chili powder
- 1 tbsp brown sugar
- 3 tbsp freshly squeezed lime juice
- 1/4 cup chopped cilantro
Why is there so much more lime juice in this recipe versus the pork carnitas recipe?
Hello Amy! It mainly has to do with preference!
This is comparable to your amazing pork carnitas recipe. And I don’t eat pork!
This is amazingly tasty and complex without being complicated or overbearing. My brother and sister-in-law LOVED it!
I’m also rethinking my disdain for slow cookers. Sigh.
I had friends over last night and made these with palomas. Such an easy recipe and so good! I served them like street tacos so guests could make their own. So yummy! Thank you for the wonderful recipe.
I rarely comment on food blogs, but I had to comment here, this dish is so delicious! The recipe is easy to follow and very flavorful. The common problem I come across when making crockpot recipes is the lack of flavor, can’t say that for this recipe. It’s packed with flavor and a new favorite in my home. I highly recommend it.
I’m so happy I came across this blog. I am also a first-generation Mexican named Isabel (lol), and some of the dishes on this blog take me back and fill me with joy. Thank you, Isabel, for making these dishes so accessible! Excited to try more recipes!!
I’ve tried your pork carnitas recipe, and as someone who doesn’t really eat pork, I’ve made that three times this year already it’s that good! I’m trying the chicken carnitas tomorrow and am so excited! All of your other recipes have been delicious and you’ve become one of our two go to food blogs. Your site is easy to search, see new items, and your recipes are filled with helpful and worthwhile tips and are easy to follow. Thank youI
Love this recipe- have had it book marked for a few years and it’s been in regular rotation.
I’m a tad confused though- I could have sworn it called for brown sugar and don’t recall using oregano before. Was the recipe changed?
Hi Natalie! Yes you’re right this recipe was updated! The old recipe ingredients, including brown sugar, and measurements are still on that recipe page though, you just have to keep scrolling towards the bottom.
Just wondering how much one serving is? Doesnt state the amount.
Thank you
Great recipe!! Pretty simple. Chicken was very tender & delicious. Only things I did differently: I used boneless skinless thighs, “Ancho” Chili Powder (in place of regular chili powder), and added a whole fresh jalapeno (sliced) cooked on top of meat. Wasn’t too hot.. nice kick though! I also added the cilantro & all of the lime juice to crockpot right from start of cooking. (recipe says to add it at the end) And I cooked it 5 hours on high. I used Mission White Corn Tortillas heated up (lightly browned edges) on flat non-stick skillet. Served with avocado, fresh cilantro, salsa, sour cream. Beans & rice on the side. Uncle Bens Flavor Infusions Spanish Rice was great with this. Thanks for this excellent recipe!
I love the little tweaks you made! It sounds delicious! I’m glad you liked it 🙂
Thank you very much! Best chicken carnitas ever! So juicy and tasty!
Can you make this with a whole chicken??
I’ve made this before & I’ve never forgotten how wonderful it was. It’s going to be tonight’s dinner. The brown sugar is that one component that puts it over the top. I served it in “bowls” instead of the tortillas to save a few calories (begrudgingly). Delicious & memorable! Thank you for this recipe!!
I just found this and made it today. SO DELICIOUS! Topped it with pico de gallo, cotija, and crema. YUMMY!! THANK YOU!!
I’m so happy you liked it! Thank you for leaving a comment 🙂
I made this for my husband’s birthday dinner and it was absolutely delicious. Thanks for the recipe. Definitely will make again.
I’m so happy you liked it!
Should I keep stirring during the cooking so the flavors will cover the breasts? I am doing the cooking on high method.
Hi! No need to stir during the cooking process. Opening the slow cooker during cooking lets all the heat out which you don’t want to do! You can just stir everything together at the end.
These look really yum !
Can I still make theSe if I don’t have a slow cooker?
I love your recipes! Thank you for sharing!
Just a heads up – in the recipe instructions step two is included in both step 1 and step 2. Thought you might like to know so you can fix it.
Thanks, Raymond! I’m going to fix that right now!
Hello Isabel – Just confirming this the correct amount of liquid…seems like a very minimal amount for typical Crock Pot recipe’s.
Yes, it’s correct!
This is part of why her recipes taste so much better than many – a lot of other people’s recipes use so much liquid that they soak all the good flavor out of the meat.
So excited to try these! Love your food photography! Sucked me right in!
Thank you so much! 🙂
These look so delicious, fresh and authentic! Yum!
Thanks, Bethany!