This chicken carnitas recipe is one I lean on hard when I need something flexible, flavorful, and guaranteed to make everyone happy. It is juicy, bold, and incredibly easy, with just 10 minutes of prep before the slow cooker or Instant Pot takes over.
I make this for meal prep weeks, casual family dinners, and anytime friends are coming over because it works for everyone. Bowls, tacos, lettuce wraps, or straight from the pan, this one always disappears fast.
Why You’ll Love This Recipe
- Minimal prep and hands-off cooking
- Works in both the slow cooker and Instant Pot
- Great for meal prep or feeding a crowd
- Easy to make juicy or crispy
Ingredients
For The Chicken
- 4 pounds boneless, skinless chicken thighs
- Chicken breasts can be substituted if needed
For The Carnitas Sauce
- 6 cloves garlic, peeled and smashed
- ¾ cup fresh squeezed orange juice, about 2 oranges
- ¼ cup fresh squeezed lime juice, about 2 limes
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 teaspoons oregano, fresh or dried
- 2 teaspoons salt
- 1 teaspoon chipotle powder
Instructions
Step 1: Make The Sauce
Prep the garlic as noted. In a bowl or jar, combine the orange juice, lime juice, cumin, chili powder, oregano, salt, and chipotle powder. Mix well.
Step 2: Prep Toppings
Prepare any toppings or serving items so they are ready when the chicken finishes cooking.
Instant Pot Instructions
Place the chicken thighs in the Instant Pot and add the smashed garlic. Pour the carnitas sauce over the chicken and toss gently to coat.
Secure the lid and close the pressure valve. Set to pressure cook on high for 25 minutes. Once finished, carefully quick release the pressure.
Slow Cooker Instructions
Place the chicken thighs in the slow cooker and pour the carnitas sauce over the top. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
Step 3: Shred The Chicken
Once cooked, remove the lid and shred the chicken directly in the pot using two forks.
Tips And Notes
- Chicken thighs stay juicier than breasts, especially for long cooking.
- Do not skip the citrus, it keeps the chicken tender and bright.
- Crisping is optional but highly recommended for texture.
- Leftover juices are great spooned over rice or reheated chicken.
FAQs
Yes, but they may be slightly less juicy. Reduce cook time slightly if using breasts.
It has mild heat. Reduce or omit the chipotle powder if you prefer less spice.
Absolutely. This recipe is perfect for meal prep and reheats well.
📖 Recipe
Chicken Carnitas (Juicy And Crispy) Slow Cooker Or Instant Pot
Description
Whether you're meal prepping or feeding a crowd, this juicy Chicken Carnitas recipe is a great option. Just 10 minutes of active prep then set your Instant Pot or slow cooker and walk away!
Ingredients
- 4 lbs boneless skinless chicken thighs (can substitute chicken breasts)
- 6 garlic cloves, peeled and smashed
- ¾ cup fresh squeezed orange juice (about 2 oranges)
- ¼ cup fresh squeezed lime juice (about 2 limes)
- 1 tbsp cumin
- 1 tbsp chili powder
- 2 tsp oregano
- 2 tsp salt
- 1 tsp chipotle powder
- Romaine lettuce or tortillas for serving
- Chopped cilantro for topping
- Sliced avocado
- Sliced jalapeños
- Lime wedges
Instructions
- Combine garlic, orange juice, lime juice, cumin, chili powder, oregano, salt, and chipotle powder in a bowl or jar and mix well.
- Prepare any optional toppings (lettuce, cilantro, avocado, jalapeños, lime) so they’re ready when chicken is done.
- For Instant Pot: Place chicken and garlic in the Instant Pot. Pour sauce over chicken and toss to coat. Secure lid, set to pressure cook (high) for 25 minutes, then quick release pressure.
- For Slow Cooker: Place chicken in slow cooker and pour sauce over top. Cook on LOW for 8–10 hours or HIGH for 4–5 hours.
- When chicken is done, shred with two forks. If there’s excess liquid, remove some before shredding but save it to spoon back over meat if desired.
- Optional Crispy Finish: Preheat oven to broil. Spread shredded chicken and juices on a baking sheet and broil 7–10 minutes until crispy edges form. Stir halfway for even browning.
- Serve in bowls, lettuce wraps, or tortillas with your favorite toppings.
Notes
• This recipe works in both Instant Pot and slow cooker. • For crispy carnitas, finish under the broiler. • Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze up to 3–4 months. Nutrition values do not include optional toppings.
Nutrition
- Serving Size: 1 serving
- Calories: 391
- Sugar: 2g
- Sodium: 750mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 59g
- Cholesterol: 110mg
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