Chicken Carnitas (Juicy & Crispy!) – Slow Cooker or Instant Pot

Have you ever craved that mouthwatering combination of juicy, tender meat with irresistibly crispy edges? That’s exactly what these chicken carnitas deliver! I’ve spent years perfecting this recipe, and I’m thrilled to share it with you today. This isn’t just another chicken recipe—it’s a game-changer that transforms ordinary chicken into something extraordinary using either your slow cooker or Instant Pot.

What I love most about this recipe is how the chicken stays incredibly juicy while developing those coveted crispy edges. The secret lies in a two-step cooking process that might sound fancy but is actually super simple. Plus, the flavors are out of this world!

What Are Chicken Carnitas?

Traditional carnitas are made with pork (usually pork shoulder or butt), slow-cooked until tender and then crisped up. My chicken version borrows this technique but uses chicken thighs for a healthier twist that doesn’t sacrifice flavor.

• Carnitas: Literally “little meats” in Spanish, referring to the crispy bits of meat.
• Authenticity: While not traditionally made with chicken, this adaptation maintains the essential cooking method and flavor profile.
• Versatility: Perfect for tacos, burritos, bowls, salads, and more!

Why This Recipe Works

After countless test batches (my family didn’t complain about being taste-testers!), I’ve nailed down exactly what makes these chicken carnitas special:

1. Chicken thighs provide more flavor and stay juicier than breast meat
2. Citrus and spices create a perfect balance of tangy, savory, and aromatic notes
3. Two-stage cooking ensures both tenderness and crispiness
4. Flexibility between slow cooker and Instant Pot methods

The result is chicken that’s tender enough to shred easily but doesn’t turn mushy, with irresistible crispy edges that add texture and concentrate the flavors.

Ingredients You’ll Need

For the Chicken:

• 3 pounds boneless, skinless chicken thighs
• 1 tablespoon olive oil (plus more for crisping)
• 4 cloves garlic, minced
• 1 onion, diced
• 1 tablespoon dried oregano (preferably Mexican)
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional, for heat)
• 1 orange, juiced (about ⅓ cup)
• 1 lime, juiced (about 2 tablespoons)
• ¼ cup chicken broth

For Serving (Optional):

• Corn or flour tortillas
• Fresh cilantro, chopped
• Diced onion
• Sliced avocado
• Lime wedges
• Fresh salsa or pico de gallo
• Cotija cheese or queso fresco

Kitchen Equipment

• Slow Cooker OR Instant Pot
• Baking sheet
• Kitchen tongs
• Two forks (for shredding)

Detailed Instructions

I’ve included instructions for both slow cooker and Instant Pot methods, so you can choose what works best for you!

Slow Cooker Method:

1. Prep the chicken: Trim any excess fat from the chicken thighs. This takes just a few minutes but makes a big difference in the final texture.
2. Mix the seasonings: In your slow cooker, combine the minced garlic, diced onion, oregano, cumin, chili powder, salt, pepper, and cayenne (if using).
3. Add the liquids: Pour in the orange juice, lime juice, and chicken broth. Stir to combine.
4. Add the chicken: Place the chicken thighs in the slow cooker and turn to coat in the seasoning mixture.
5. Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is very tender and can be easily shredded with a fork.
6. Shred the chicken: Remove the chicken from the slow cooker and shred using two forks. Don’t discard the cooking liquid!
7. Crisp it up: Preheat your oven to 425°F (220°C). Spread the shredded chicken on a baking sheet in an even layer. Drizzle with about 4 tablespoons of the cooking liquid and 1 tablespoon of olive oil. Bake for 10-15 minutes until the edges become golden and crispy.

Instant Pot Method:

1. Prep and season: Trim the chicken thighs and set aside. Press the SAUTÉ button on your Instant Pot and add 1 tablespoon of olive oil. Add the diced onion and sauté for 2-3 minutes until softened.
2. Add aromatics and liquids: Add the minced garlic and sauté for another 30 seconds until fragrant. Stir in the oregano, cumin, chili powder, salt, pepper, and cayenne (if using). Pour in the orange juice, lime juice, and chicken broth, scraping up any browned bits from the bottom of the pot.
3. Pressure cook: Add the chicken thighs to the pot, secure the lid, and make sure the valve is set to SEALING. Press CANCEL, then select PRESSURE COOK (or MANUAL) and set for 12 minutes on HIGH pressure. Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
4. Shred and crisp: Follow steps 6 and 7 from the slow cooker method above.

Pro Tips for Perfect Chicken Carnitas

Through much trial and error, I’ve discovered these key tips:

• Don’t skip the crisping step! This is what transforms good chicken into amazing carnitas.
• Use chicken thighs, not breasts. They have more flavor and won’t dry out.
• Save the cooking liquid. It’s flavor gold! If you have leftovers, freeze it to use as a flavor booster in soups or rice dishes.
• For maximum crispiness, spread the chicken in a thin layer on the baking sheet. Crowding will lead to steaming rather than crisping.
• Enhance the crispiness by broiling for the last 1-2 minutes (but watch carefully to prevent burning).

Nutritional Information

This information is per serving (about ½ cup of chicken carnitas, not including optional toppings or tortillas):

Serving Suggestions

These versatile chicken carnitas can be served in countless ways:

Taco Night

Build your own taco bar with warm tortillas and all the fixings:

• Diced avocado or guacamole
• Fresh cilantro
• Pico de gallo or your favorite salsa
• Lime wedges for squeezing
• Cotija cheese or queso fresco
• Quick pickled red onions

Beyond Tacos

• Carnitas Bowls: Serve over rice with black beans, corn, avocado, and your favorite toppings.
• Carnitas Salad: Top a bed of greens with chicken carnitas, corn, black beans, tomatoes, and a lime-cilantro dressing.
• Carnitas Quesadillas: Layer between tortillas with cheese for a crispy, cheesy treat.
• Carnitas Nachos: Pile onto tortilla chips with cheese, beans, and toppings for an irresistible appetizer or casual dinner.
• Carnitas Enchiladas: Roll into tortillas, top with enchilada sauce and cheese, then bake until bubbly.

Refreshing Drink Pairings

• Sparkling water with lime
• Homemade lemonade or limeade
• Hibiscus tea (agua de jamaica)
• Horchata
• Fresh fruit smoothies

Storage and Reheating

One of the best things about this recipe is how well it works for meal prep!

Storage Options:

Reheating for Maximum Crispiness:

1. From refrigerated: Spread on a baking sheet and heat at 375°F (190°C) for 7-10 minutes until hot and crispy again.
2. From frozen: Thaw overnight in the refrigerator, then reheat as above. Alternatively, reheat from frozen at 350°F (175°C) for 15-20 minutes until heated through and crispy.
3. Quick microwave method: While not ideal for maintaining crispiness, you can microwave for 1-2 minutes if you’re in a hurry. To restore some crispness, finish under the broiler for 1-2 minutes.

Variations to Try

Want to switch things up? Here are some delicious variations:

Pineapple Chicken Carnitas

Add 1 cup of diced fresh pineapple to the slow cooker or Instant Pot before cooking. The natural enzymes help tenderize the meat while adding a subtle sweetness.

Smoky Chipotle Carnitas

Add 2-3 chipotle peppers in adobo sauce to the cooking liquid for a deep, smoky flavor with some heat.

Green Chile Chicken Carnitas

Add a 4-ounce can of diced green chiles and substitute half the orange juice with tomatillo salsa.

Carnitas Spice Variations

Common Problems & Solutions

Even experienced cooks can run into issues. Here are solutions to the most common problems:

Problem: The chicken isn’t tender enough

Solution: Cook it longer. Chicken thighs are forgiving and won’t dry out easily. Add 30-60 minutes in the slow cooker or 2-3 minutes in the Instant Pot.

Problem: The chicken isn’t getting crispy

Solutions:

• Make sure your oven is fully preheated
• Spread the chicken in a thinner layer
• Use a baking sheet instead of a glass dish
• Drizzle with a bit more oil before broiling
• Pat the shredded chicken with paper towels to remove excess moisture before crisping

Problem: The flavor seems bland

Solutions:

• Add more salt (start with ¼ teaspoon)
• Add a splash more citrus juice
• Intensify the spices (especially cumin and oregano)
• Drizzle with more of the reduced cooking liquid

Why You’ll Love This Recipe

After making this recipe dozens of times, I can confidently say it’s become one of my family’s absolute favorites because:

1. It’s incredibly versatile – we never get bored with it
2. The leftovers are just as good (maybe even better)
3. It works for both casual family dinners and entertaining guests
4. It satisfies healthy eating goals without sacrificing flavor
5. The hands-on time is minimal, even though the results taste like you spent all day in the kitchen

Questions & Answers

Q: Can I use chicken breasts instead of thighs? A: Yes, though I don’t recommend it. If you do use breasts, reduce the cooking time (4-5 hours on LOW in a slow cooker or 8-10 minutes in the Instant Pot) and be extra careful not to overcook them, as they can dry out more easily than thighs.

Q: Is this recipe gluten-free? A: Yes, the chicken carnitas themselves are naturally gluten-free. Just be sure to serve them with gluten-free options like corn tortillas instead of flour tortillas if needed.

Q: How spicy is this recipe? A: As written, it’s mild to medium-spicy, depending on your heat tolerance. The cayenne pepper is optional, so you can adjust the heat level to your preference. For a spicier version, add more cayenne or include some diced jalapeños.

Q: Can I make this ahead for a party? A: Absolutely! This is perfect for entertaining because you can make it 1-2 days ahead. Complete all steps except the final crisping. Refrigerate the shredded chicken in its juices, then crisp it up just before serving.

Q: What do I do with leftover cooking liquid? A: Don’t throw it out! This flavor-packed liquid can be:

• Reduced into a sauce by simmering until thickened
• Used as a base for soup
• Used to cook rice or quinoa for a flavorful side dish
• Frozen in ice cube trays to add flavor to future dishes

Q: How many people does this recipe serve? A: This recipe makes about 6-8 servings, depending on how you’re serving it. For tacos, plan on about 2-3 per person.

Q: Can I double the recipe? A: Yes! For the slow cooker method, just make sure your slow cooker is large enough. For the Instant Pot, you may need to cook in batches depending on the size of your pot. The cooking time remains the same.

Final Thoughts

There’s something truly magical about the combination of tender, juicy chicken with those irresistibly crispy edges. This chicken carnitas recipe delivers that magic with minimal effort, whether you choose the slow cooker or Instant Pot method.

What I love most about this dish is its crowd-pleasing versatility. From family taco night to meal prep for busy weekdays, these carnitas never disappoint. The flavors are bold but not overpowering, making them perfect for both adventurous eaters and those with milder palates.

So go ahead, give this recipe a try! I’m confident it will earn a permanent spot in your recipe collection, just as it has in mine. And when your family or guests rave about it, you’ll know why I’m so excited to share this recipe with you today. Enjoy!