Chicken Carnitas (Slow Cooker)
This slow cooker chicken carnitas turns out tender, bursting with taste, and it’s simple to prepare. The chicken is cooked on low and slow in citrus juice along with fragrant spices until it’s soft enough to pull apart for shredding, then it finishes beneath the broiler (grill) to create those recognizable golden, crispy edges.
Carnitas are fantastic in tacos, rice bowls, burritos, salads, or wraps. You can also cook them on the stovetop, in the oven, or in the Instant Pot if that’s your preferred method.
Also check out my Mexican tuna salad, air fryer chicken enchiladas, and Instant Pot taco meat.
Why you will love this recipe
This dump-and-go chicken carnitas brings bright citrus notes and is loaded with cozy spices such as cumin and oregano. As the chicken simmers low and slow, your home will fill with a wonderful aroma, and you’ll end up with melt-in-your-mouth tender, full-flavor shredded chicken that you’ll want to make again and again. After that, it’s broiled until the edges turn golden and crisp.
Chicken carnitas make a healthier option compared with pork; there’s no lard involved, yet it still delivers plenty of flavor and stays truly delicious. It’s also ideal for meal prep and works beautifully throughout the week. It tastes like Mexico, right from the comfort of your home. If you’re using an Instant Pot, the recipe’s cooking time that requires your attention is 10 minutes.
What you will need
Chicken breast: I use boneless, skinless chicken breasts. Swap them with boneless chicken thighs.
Orange juice and rind
Lime juice and rind
Oregano
Cumin
Bay leaf
Onion
Garlic
Cilantro
Chicken stock powder
Salt and black pepper
Cooking spray oil
How to make chicken carnitas
Place the chicken in the slow cooker (crockpot). Season with salt, black pepper, cumin, oregano, and chicken stock powder. Add chopped garlic, bay leaf, onion, the juice from 1 lime, along with one half of the squeezed lime rind. Pour in the orange juice and the 2 rinds, then stir gently until everything is combined.
Cook on low for 4 hours, or on high for 2 hours, until the chicken is tender and easily pulls apart with a fork.
With a slotted ladle, move the cooked chicken to a rimmed baking sheet or plate, then shred it using two forks.
Spoon some of the reserved liquid over the chicken, then mist with cooking oil.
Broil the shredded chicken until it’s golden and crisp along the edges, turning halfway through, for 8-10 minutes.
Finish with chopped cilantro and onions, then serve the carnitas as you like. Enjoy!
How to store
Keep in an airtight container in the refrigerator for as long as 4 days.
You can also freeze it for up to 3 months. Warm it in the microwave or air fryer until hot to your taste.
What to Serve with Chicken Carnitas
Use it in tacos, burritos, enchiladas, or rice bowls, along with cilantro lime rice, black beans, or pinto beans. Add it to pasta, soups, or nachos as well. It also pairs wonderfully with salads or wraps.
Chicken Carnitas (Slow Cooker)
This slow cooker chicken carnitas is tender, packed with flavor, and simple to prepare. The chicken cooks gently in citrus juice and comforting spices until it’s tender enough to shred, then it finishes under the broiler (grill) to achieve those classic golden, crispy edges.
- 3 lb Chicken breasts Use boneless chicken thighs instead.
- 1 cup orange juice and the zest of 1 orange freshly squeezed
- Juice of 1 lime and the zest of ½ a lime
- ½ Tablespoon oregano
- ½ Tablespoon cumin
- ½ Tablespoon chicken stock powder
- 1 Bay leaf
- 1 large onion peeled and cut into quarters
- 6 garlic cloves roughly chopped
- Salt and black pepper
- Fresh Cilantro for serving
- Cooking spray oil
Keep your screen from turning off
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Place the chicken in the slow cooker (crockpot). Season with salt, black pepper, cumin, oregano, and chicken stock powder. Stir in the chopped garlic, bay leaf, and onion, then add the juice of 1 lime along with half of the squeezed lime zest. Pour in the orange juice, along with 2 zests, and mix slowly so everything blends.
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Cook on low for 4 hours, or on high for 2 hours, until the chicken becomes tender and can be pulled apart easily with a fork.
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Transfer the cooked chicken to a rimmed baking sheet or plate using a slotted ladle, then shred it with two forks.
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Spoon some of the reserved liquid (about ½ cup) over the chicken and
Drizzle the shredded chicken generously with cooking oil, then broil for 8-10 minutes until it turns golden and crunchy at the edges, turning it halfway through.
Add chopped cilantro and onions to finish, then serve the carnitas however you like. Savor it!
Calories: 211kcalCarbohydrates: 4gProtein: 36gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 109mgSodium: 273mgPotassium: 703mgFiber: 0.2gSugar: 3gVitamin A: 124IUVitamin C: 18mgCalcium: 21mgIron: 1mg
Nutrition information: Please keep in mind that the nutrition label shown is a projection, created using an online nutrition calculator. It can change depending on the exact ingredients and brands you choose. Under no circumstances will thedinnerbite.com be accountable for any loss or harm caused by your reliance on the provided nutrition details.
That’s it—you now have a straightforward, tasty crockpot chicken carnitas recipe you can prepare at home in no time. As always, if you tried it, I’d really enjoy hearing from you! Please give the recipe 5 stars and share your thoughts in the comments below. Mention me at @thedinnerbite on Instagram, and pin it to your Pinterest. If you haven’t yet, subscribe to the blog for free new recipes delivered to your inbox.
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