Juicy and Crispy Chicken Carnitas in Slow Cooker or Instant Pot Recipe

Introduction

Chicken carnitas are a flavorful and juicy dish that’s perfect for easy weeknight dinners or casual gatherings. Cooked low and slow or quickly in an Instant Pot, this recipe results in tender, versatile meat with a delicious crispy finish.

Ingredients

• 4 lbs boneless skinless chicken thighs (can substitute chicken breasts)
• 6 cloves garlic, peeled and smashed
• 3/4 cup fresh squeezed orange juice (about 2 oranges)
• 1/4 cup fresh squeezed lime juice (about 2 limes)
• 1 tbsp cumin
• 1 tbsp chili powder
• 2 tsp oregano (fresh or dried)
• 2 tsp salt
• 1 tsp chipotle powder
• Romaine lettuce (or substitute tortillas or other sturdy lettuce)
• Chopped cilantro
• Sliced avocado
• Sliced jalapenos
• Lime wedges

Instructions

1. Step 1: Prep the garlic by peeling and smashing it. In a bowl or jar, combine orange juice, lime juice, cumin, chili powder, oregano, salt, and chipotle powder. Mix well to create the carnitas sauce.
2. Step 2: Prepare any optional toppings or serving items so they’re ready when the chicken finishes cooking.
3. Step 3: For Instant Pot: Place chicken in the pot and add the garlic. Pour the carnitas sauce all over the chicken, tossing gently to coat.
4. Step 4: Secure the Instant Pot lid and close the pressure valve. Press “manual” or “pressure cook” and set to cook for 25 minutes at high pressure. When done, carefully quick release the pressure.
5. Step 5: For Slow Cooker: Place chicken in the slow cooker and pour the carnitas sauce over it. Cover and cook on low for 8-10 hours or on high for 4-5 hours.
6. Step 6: Once cooked, remove the lid and shred the chicken with two forks.
7. Step 7: Serve the chicken carnitas in bowls, lettuce wedges, or tortillas with your favorite toppings.
8. Step 8 (Optional): For crispy carnitas, preheat your oven to broil. Transfer shredded chicken to a large sheet pan and spoon the cooking juices over it.
9. Step 9: Broil the chicken for 7-10 minutes, stirring halfway through to coat all pieces. Watch closely and cook until you reach your desired crispiness.

Tips & Variations

• Use chicken breasts for a leaner option, but thighs will provide more flavor and moisture.
• For extra heat, add more chipotle powder or include diced jalapenos in the cooking sauce.
• Serve with warm corn tortillas and a squeeze of fresh lime for authentic carnitas tacos.
• If you prefer a smoky flavor, try adding a small amount of smoked paprika in the seasoning mix.

Storage

Store leftover chicken carnitas in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a skillet or microwave. If you want to restore some crispiness, place the chicken under the broiler or in a hot skillet for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use thawed chicken for even cooking, especially in the Instant Pot. If using frozen, increase the cooking time slightly and ensure the chicken reaches a safe internal temperature.

Can I make this recipe dairy-free and gluten-free?

Yes, this recipe is naturally dairy-free and gluten-free as written. Just be sure your chili powder and chipotle powder don’t contain any hidden additives.

Juicy and Crispy Chicken Carnitas in Slow Cooker or Instant Pot Recipe

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★★★★★

4.5 from 110 reviews

• Author: anna
• Total Time: 40 minutes (Instant Pot) or up to 10 hours 15 minutes (Slow Cooker)
• Yield: 8 servings 1x

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Description

This Chicken Carnitas recipe delivers juicy, flavorful, and tender shredded chicken with a perfect crispy finish. You can prepare it easily using a slow cooker or an Instant Pot, making it versatile for different cooking preferences. The chicken is marinated in a zesty blend of fresh citrus juices and spices, then slow-cooked or pressure cooked for maximum flavor. Finish by broiling the shredded chicken for a deliciously crisp texture, perfect for serving in lettuce wraps, tortillas, or bowls with fresh toppings.

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Ingredients

Scale 1x2x3x

Chicken and Marinade

• 4 lbs boneless skinless chicken thighs (can substitute chicken breasts)
• 6 cloves garlic, peeled and smashed
• 3/4 cup fresh squeezed orange juice (about 2 oranges)
• 1/4 cup fresh squeezed lime juice (about 2 limes)
• 1 tbsp cumin
• 1 tbsp chili powder
• 2 tsp oregano (fresh or dried)
• 2 tsp salt
• 1 tsp chipotle powder

Optional Toppings and Serving

• Romaine lettuce (or substitute tortillas or other sturdy lettuce)
• Chopped cilantro
• Sliced avocado
• Sliced jalapenos
• Lime wedges

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Instructions

1. Prepare Marinade: Peel and smash the garlic cloves. In a bowl or jar, combine fresh orange juice, lime juice, cumin, chili powder, oregano, salt, and chipotle powder. Mix thoroughly to create the carnitas sauce.
2. Prep Toppings: Prepare any optional toppings such as chopped cilantro, sliced avocado, jalapenos, and cut lime wedges. Have tortillas or lettuce ready for serving.
3. For the Instant Pot: Place the chicken thighs in the Instant Pot and add the smashed garlic. Pour the prepared carnitas sauce over the chicken and toss gently to coat all pieces.
4. Cook in Instant Pot: Secure the Instant Pot lid and close the pressure valve. Use the manual or pressure cook setting and set for 25 minutes on high pressure. Once the cooking time is complete, perform a careful quick release of the pressure.
5. For the Slow Cooker: Place the chicken thighs in the slow cooker. Pour the carnitas sauce evenly over the chicken. Cover with the lid and cook either on low for 8-10 hours or on high for 4-5 hours until the chicken is tender and fully cooked.
6. Shred the Chicken: After cooking, remove the lid from the Instant Pot or slow cooker. Use two forks to shred the chicken directly in the pot or transfer to a bowl for shredding.
7. Serve: Serve the chicken carnitas in bowls, wraps made from lettuce leaves, or tortillas. Garnish with your preferred toppings such as cilantro, avocado, jalapenos, and a squeeze of fresh lime.
8. Optional Broiling Step for Crispy Edges: Preheat your oven to broil. Spoon the shredded chicken onto a large sheet pan and pour some of the cooking juices over the top to keep it moist.
9. Broil the Chicken: Place the sheet pan in the oven under the broiler for 7-10 minutes. Stir or toss the chicken halfway through to ensure even crisping and coating with juices.
10. Monitor and Finish: Keep a close eye on the chicken as it broils to your desired level of crispiness. Remove from the oven and serve immediately.

Notes

• Chicken thighs provide more juiciness and flavor but chicken breasts can be used as a leaner alternative.
• Fresh citrus juices are essential for authentic flavor, so avoid using bottled juices if possible.
• The broiling step is optional but highly recommended to achieve the signature crispy edges of carnitas.
• Adjust the chipotle powder according to your preferred spice level.
• If serving in tortillas, warm them before assembling for best results.
• Leftovers store well in the refrigerator for 3-4 days and can be reheated under the broiler again to restore crispiness.

• Prep Time: 15 minutes
• Cook Time: 25 minutes (Instant Pot) or 4-10 hours (Slow Cooker)
• Category: Main Course
• Method: Instant Pot
• Cuisine: Mexican

Keywords: chicken carnitas, Instant Pot chicken, slow cooker carnitas, crispy shredded chicken, Mexican chicken recipe, easy carnitas