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.
Ingredients
Scale
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
Instructions
- 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.
- Prep Toppings: Prepare any optional toppings such as chopped cilantro, sliced avocado, jalapenos, and cut lime wedges. Have tortillas or lettuce ready for serving.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
