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Chicken carnitas on a sheet pan with caramelized crispy edges and garnished with cilantro and fresh lime juice.
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4.70 from 83 votes

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 Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Main
Cuisine: Mexican
Diet: Diabetic, Gluten Free
Servings: 8 servings
Author: Isabel Orozco-Moore

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.

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

Serving: 1serving | Calories: 189kcal | Carbohydrates: 4g | Protein: 28g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 135mg | Sodium: 589mg | Potassium: 452mg | Fiber: 1g | Sugar: 2g | Vitamin A: 441IU | Vitamin C: 10mg | Calcium: 28mg | Iron: 2mg