I’m sharing my Chicken Carnitas Crockpot recipe that balances bright citrus and jalapeños with fragrant spices, yielding crispy, shredded, taco-ready carnitas.

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I love how Slow Cooker Chicken Carnitas turn plain boneless skinless chicken thighs into something a little wild. I first tried it as a Chicken Carnitas Crockpot idea, and after a few messy trials it became my go to.

The pop of jalapeños gives it that cheeky heat that makes you reach for more. Call it a Mexican Carnitas Crockpot riff if you want, but what hooks me is the tug between juicy shredded chicken and the crisp bits people secretly fight over.

I still mess up sometimes, but when it’s right you cant stop eating it.

Ingredients

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Juicy, rich in protein and iron, a bit higher in fat which gives deep flavor.
Bright citrus that sweetens and lifts, lots of vitamin C and natural sugars.
Tart punch that balances richness, adds fresh acidity and a zesty kick.
Bring heat from capsaicin, give peppery brightness and extra vitamin C.
Sweet and savory base, provides fiber and B vitamins when it softens.
Pungent little bulbs, pack allicin for flavor and a mild immune boost.
Warm, earthy spices that add depth, antioxidants and classic Mexican notes.
Soft carbs to scoop carnitas, provide structure, comfort and quick energy.

Ingredient Quantities

2 1/2 to 3 pounds boneless skinless chicken thighs (thighs give better flavor than breasts)

1 medium yellow or white onion, roughly chopped

4 cloves garlic, smashed or minced

1 to 2 jalapeños, seeded and sliced (keep seeds if you like it hotter)

1/2 cup fresh orange juice (about 1 orange)

2 tablespoons fresh lime juice (about 1 lime)

1/2 cup low sodium chicken broth

1 teaspoon ground cumin

1 teaspoon dried oregano (Mexican oregano if you got it)

1 to 2 teaspoons chili powder, depends how spicy you want it

1 teaspoon smoked paprika

1 tablespoon brown sugar (optional but adds a nice balance)

1 to 1 1/2 teaspoons kosher salt, adjust to taste

1/2 teaspoon freshly ground black pepper

1 bay leaf

1 to 2 tablespoons olive oil or vegetable oil for crisping in the skillet

8 to 12 small corn or flour tortillas, warmed, for serving

Fresh cilantro, chopped for garnish

Extra lime wedges for serving

Diced white onion for topping

How to Make this

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1. Pat 2 1/2 to 3 pounds boneless skinless chicken thighs dry and season both sides with 1 to 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 to 2 teaspoons chili powder and 1 teaspoon dried oregano; sprinkle the optional 1 tablespoon brown sugar if you want a touch of sweet.

2. In the slow cooker put the roughly chopped medium yellow or white onion, 4 smashed or minced garlic cloves and 1 to 2 sliced jalapeños (leave seeds if you like it hotter). Nestle the seasoned thighs on top and add 1 bay leaf.

3. Pour in 1/2 cup fresh orange juice, 2 tablespoons fresh lime juice and 1/2 cup low sodium chicken broth so the juices surround the chicken but don’t have to fully cover it.

4. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken is falling apart and reaches 165 F. Check seasoning halfway through and add more chili powder or salt if needed.

5. Remove the bay leaf, transfer the thighs to a cutting board, and shred with two forks. Reserve about 1/2 cup of the cooking liquid to keep the meat juicy when you crisp it.

6. Heat 1 to 2 tablespoons olive or vegetable oil in a large skillet over medium high heat. Add shredded chicken in a thin layer in batches so it can get crispy, adding a splash of the reserved cooking liquid if it seems dry.

7. Press the chicken slightly with a spatula and let it cook undisturbed until the edges are brown and crisp, 3 to 5 minutes, then flip or stir and crisp the other side. Repeat until all chicken is nicely caramelized and crispy in spots.

8. Warm 8 to 12 small corn or flour tortillas (in a dry skillet, oven or microwave), then fill with the crispy chicken carnitas.

9. Top with chopped fresh cilantro, diced white onion and extra lime wedges for squeezing. Serve right away and enjoy, and don’t forget extra salsa or avocado if you got it.

Equipment Needed

1. Slow cooker (6 to 8 qt), for the low and slow braise
2. Large skillet or cast iron pan, to crisp the shredded chicken
3. Cutting board, sturdy for chopping and shredding
4. Chef’s knife, sharp for onions, jalapeños and trimming thighs
5. Two forks, to shred the cooked chicken
6. Measuring cups and spoons, for juices, spices and broth
7. Tongs or a slotted spoon, to transfer the thighs out of the cooker
8. Spatula, to press and brown the chicken in the skillet
9. Citrus juicer or reamer (or a fork), to get the orange and lime juice out

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes, you can, but thighs give way more flavor and stay juicy. Breasts will work in a pinch but they can dry out if overcooked. Cook on low for about 4 to 6 hours or on high 3 to 4 hours until the chicken shreds easily and reaches 165 F. Keep an eye on breasts so they dont get stringy.

Q: How do I get the edges nice and crispy after slow cooking? A: Shred the chicken, spread it thin on a rimmed baking sheet or use a hot skillet with 1 to 2 tablespoons oil and press it down. Broil or sear for 3 to 5 minutes until edges brown, then flip and crisp the other side. Remove the bay leaf first and dont drown the meat in sauce or it wont crisp well.

Q: Can I make this without a slow cooker? A: Yup. In a covered Dutch oven bake at 325 F for about 1.5 to 2 hours until tender, or simmer on the stovetop over low heat 30 to 45 minutes. Times vary with thickness so test for shredding. Same tip remove bay leaf before shredding.

Q: How spicy is this, can I change the heat level? A: The recipe is mild to medium depending on how many jalapeños and how much chili powder you use. Keep seeds out to cut heat, keep them in to turn up the bite. You can also add a pinch of cayenne for more kick or serve with crema or lime to mellow it out.

Q: Can I freeze leftovers and how long will they last? A: Yes. Cool the shredded chicken with sauce, pack in airtight containers or freezer bags and freeze up to three months. Thaw overnight in the fridge, reheat gently on the stove or in the slow cooker with a little broth so it stays juicy.

Q: Any quick tips to make the tacos taste even better? A: Warm your tortillas well so they dont break, squeeze fresh lime over the meat, sprinkle chopped white onion and cilantro, and add a drizzle of hot sauce or crema. If you want extra depth add a tiny splash of the orange juice to the pan when crisping for a caramelized finish.

Slow Cooker Chicken Carnitas Recipe Substitutions and Variations

Chicken thighs: swap for boneless skinless chicken breasts (same weight, cook until 165°F; breasts are leaner so dont overcook), or use 2 to 3 lbs shredded rotisserie chicken for a fast shortcut. For a more traditional carnitas flavor try pork shoulder (same weight but longer slow cook time and crisp well in a skillet).
Orange juice: use 1/2 cup pineapple juice or 1/2 cup apple cider for similar sweet-tart balance. As a pantry hack, 2 tbsp orange marmalade plus 1/4 cup water works too.
Jalapeños: replace with 1 to 2 serranos for more heat, or 1/2 cup canned diced green chiles for milder, consistent spice. Leave seeds in if you want it hotter.
Brown sugar: swap 1 tbsp with 1 tbsp honey or maple syrup, or 1 tbsp white sugar plus 1 tsp molasses to mimic the brown sugar flavor; you can also leave it out for less sweetness.

Pro Tips

– Pat the thighs really dry before you season them, it sounds obvious but wet meat wont brown or caramelize well, if you can let them sit salted for 15 to 30 minutes it makes a big difference in flavor and texture.

– Don’t overcrowd the skillet when you crisp the shredded chicken, do it in thin batches so everything gets a browned edge, use a heavy pan like cast iron if you got one and press gently with the spatula so it sticks and chars a bit, add just a splash of the reserved cooking liquid if it starts to look dry.

– After you lift the chicken out, boil the cooking liquid down until it’s syrupy and spoon some over the shredded meat before crisping, or whisk a tiny cornstarch slurry to make a quick glaze, concentrating the juices gives way more flavor than just tossing plain shredded chicken.

– Taste and tweak as you go, slow cookers can mute brightness so don’t be shy with extra lime or a pinch more chili powder at the end, and save the final crisping for right before serving so your tacos stay crunchy not soggy.

Slow Cooker Chicken Carnitas Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m sharing my Chicken Carnitas Crockpot recipe that balances bright citrus and jalapeños with fragrant spices, yielding crispy, shredded, taco-ready carnitas.

Servings

servings

Calories

467

kcal

Equipment: 1. Slow cooker (6 to 8 qt), for the low and slow braise
2. Large skillet or cast iron pan, to crisp the shredded chicken
3. Cutting board, sturdy for chopping and shredding
4. Chef’s knife, sharp for onions, jalapeños and trimming thighs
5. Two forks, to shred the cooked chicken
6. Measuring cups and spoons, for juices, spices and broth
7. Tongs or a slotted spoon, to transfer the thighs out of the cooker
8. Spatula, to press and brown the chicken in the skillet
9. Citrus juicer or reamer (or a fork), to get the orange and lime juice out

Ingredients

2 1/2 to 3 pounds boneless skinless chicken thighs (thighs give better flavor than breasts)
1 medium yellow or white onion, roughly chopped
4 cloves garlic, smashed or minced
1 to 2 jalapeños, seeded and sliced (keep seeds if you like it hotter)
1/2 cup fresh orange juice (about 1 orange)
2 tablespoons fresh lime juice (about 1 lime)
1/2 cup low sodium chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano (Mexican oregano if you got it)
1 to 2 teaspoons chili powder, depends how spicy you want it
1 teaspoon smoked paprika
1 tablespoon brown sugar (optional but adds a nice balance)
1 to 1 1/2 teaspoons kosher salt, adjust to taste
1/2 teaspoon freshly ground black pepper
1 bay leaf
1 to 2 tablespoons olive oil or vegetable oil for crisping in the skillet
8 to 12 small corn or flour tortillas, warmed, for serving
Fresh cilantro, chopped for garnish
Extra lime wedges for serving
Diced white onion for topping

Directions

Pat 2 1/2 to 3 pounds boneless skinless chicken thighs dry and season both sides with 1 to 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 to 2 teaspoons chili powder and 1 teaspoon dried oregano; sprinkle the optional 1 tablespoon brown sugar if you want a touch of sweet.
In the slow cooker put the roughly chopped medium yellow or white onion, 4 smashed or minced garlic cloves and 1 to 2 sliced jalapeños (leave seeds if you like it hotter). Nestle the seasoned thighs on top and add 1 bay leaf.
Pour in 1/2 cup fresh orange juice, 2 tablespoons fresh lime juice and 1/2 cup low sodium chicken broth so the juices surround the chicken but don’t have to fully cover it.
Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken is falling apart and reaches 165 F. Check seasoning halfway through and add more chili powder or salt if needed.
Remove the bay leaf, transfer the thighs to a cutting board, and shred with two forks. Reserve about 1/2 cup of the cooking liquid to keep the meat juicy when you crisp it.
Heat 1 to 2 tablespoons olive or vegetable oil in a large skillet over medium high heat. Add shredded chicken in a thin layer in batches so it can get crispy, adding a splash of the reserved cooking liquid if it seems dry.
Press the chicken slightly with a spatula and let it cook undisturbed until the edges are brown and crisp, 3 to 5 minutes, then flip or stir and crisp the other side. Repeat until all chicken is nicely caramelized and crispy in spots.
Warm 8 to 12 small corn or flour tortillas (in a dry skillet, oven or microwave), then fill with the crispy chicken carnitas.
Top with chopped fresh cilantro, diced white onion and extra lime wedges for squeezing. Serve right away and enjoy, and don’t forget extra salsa or avocado if you got it.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.