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Slow Cooker or Instant Pot Chicken Carnitas Recipe

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4.1 from 72 reviews

Chicken carnitas made with boneless skinless chicken thighs or breasts, slow-cooked or pressure-cooked until tender and juicy, then broiled to achieve crispy, caramelized edges. This easy and flavorful recipe is perfect for tacos, burritos, nachos, or bowls.

  • Total Time: 4 hours 10 minutes
  • Yield: 8 servings

Ingredients

Main Ingredients

  • 2 ½ – 3 pounds boneless skinless chicken thighs or breasts
  • 1 cup chicken broth
  • 4 tablespoons lime juice, divided (about 2 limes)
  • ½ cup orange juice (about 2 oranges)
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ cup chopped cilantro, for serving

Instructions

  1. Prepare the cooking mixture. Add the chicken, chicken broth, 2 tablespoons of lime juice, orange juice, chili powder, ground cumin, kosher salt, garlic powder, and dried oregano into either the slow cooker or the Instant Pot.
  2. Cooking in Slow Cooker. Stir the ingredients to combine, cover, and cook on high for 3 to 4 hours or on low for 6 to 7 hours until the chicken is tender and easy to shred.
  3. Cooking in Instant Pot. Secure the lid, set the pressure valve to sealing, select Manual or Pressure Cook, and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
  4. Shred the chicken. Transfer the cooked chicken to a plate and shred it thoroughly with forks.
  5. Crisp the carnitas. Spread the shredded chicken in a single layer on a baking sheet and pour the cooking juices from the slow cooker or Instant Pot over the chicken. Place under a broiler and broil for 5 to 6 minutes until the edges are crispy and caramelized.
  6. Finish and serve. Drizzle the remaining 2 tablespoons of lime juice over the crispy chicken, sprinkle with chopped cilantro, and serve immediately in tacos, burritos, nachos, or bowls.

Notes

  • Choose boneless, skinless chicken thighs for the best flavor and juiciness; chicken breasts can also be used but may be less tender.
  • Broiling the shredded chicken after cooking creates crispy edges characteristic of traditional carnitas.
  • Save and use the cooking liquid to keep the meat moist when serving or reheating.
  • For extra heat, add 1 teaspoon of chipotle powder or ½ teaspoon of ground cayenne pepper to the seasoning mix.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 4 hours (slow cooker) or 10 minutes (Instant Pot) plus 5-6 minutes broiling
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican
  • Diet: Halal

Find it online: https://recipesvibe.com/slow-cooker-or-instant-pot-chicken-carnitas-recipe/