Chicken Carnitas

Course: Main Course

Cuisine: Mexican

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: people

Calories: 540kcal

Author: Platings and Pairings

This easy Chicken Carnitas recipe delivers tender, juicy chicken with the most perfect crispy edges! Cook your carnitas in the slow cooker or Instant Pot, whichever appliance fits your schedule. A quick trip under the broiler at the end guarantees that irresistible crispiness every single time.

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Equipment

Slow Cooker optional
Instant Pot optional

Ingredients

3 pounds chicken thighs boneless and skinless
1 cup chicken broth
1 Tablespoons garlic salt
1 Tablespoon chili powder
1 Tablespoon cumin
2 teaspoons dried oregano
2 teaspoons brown sugar
1 teaspoon dried basil
1 teaspoon ground coriander
1 teaspoon paprika
2 oranges juiced
2 limes juiced, divided

For Serving

Instructions

Slow Cooker Directions

Add the 3 pounds chicken thighs, 1 cup chicken broth, 1 Tablespoons garlic salt, 1 Tablespoon chili powder, 1 Tablespoon cumin, 2 teaspoons dried oregano, 2 teaspoons brown sugar, 1 teaspoon dried basil, 1 teaspoon ground coriander, 1 teaspoon paprika, juice of 2 oranges, and juice of 1 lime to your slow cooker.
Stir together, cover, and cook on HIGH for 3-4 hours or LOW for 6-7 hours.
Preheat your oven broiler. Shred the chicken using two forks and arrange it in a single layer on a baking sheet. Pour 1 cup of the chicken juices over the top.
Taste the chicken for saltiness. You may want to sprinkle some additional salt on top. (I especially like using my homemade citrus salts at this stage of the recipe!
Place underneath the broiler until tips of the chicken are browned and slightly crisp, about 3-5 minutes. (Don’t walk away from it. Keep an eye on meat to make sure it doesn’t burn or become overly browned). Top with the remaining juice of 1 lime juice and enjoy!

Instant Pot Directions

Add the 3 pounds chicken thighs, 1 cup chicken broth, 1 Tablespoons garlic salt, 1 Tablespoon chili powder, 1 Tablespoon cumin, 2 teaspoons dried oregano, 2 teaspoons brown sugar, 1 teaspoon dried basil, 1 teaspoon ground coriander, 1 teaspoon paprika, juice of 2 oranges, and juice of 1 lime to your instant pot.
Make sure your sealing ring is in place on the lid. Lock the lid onto Instant Pot and set the steam release knob to the “sealing” position.
Press the “manual” button and set Instant Pot for high pressure for 10 minutes. It will take about 10 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.
Once the 10 minutes are up, allow the pressure to release naturally for 10 minutes, then release any remaining pressure. Open the lid.
Preheat your oven broiler. Shred the chicken using two forks and arrange it in a single layer on a baking sheet. Pour 1 cup of the chicken juices over the top.
Taste the chicken for saltiness. You may want to sprinkle some additional salt on top. (I especially like using my homemade citrus salts at this stage of the recipe!
Place underneath the broiler until tips of the chicken are browned and slightly crisp, about 3-5 minutes. (Don’t walk away from it. Keep an eye on meat to make sure it doesn’t burn or become overly browned). Top with the juice of 1 lime juice and enjoy!

Notes

Storing

Store leftover chicken carnitas in an airtight container in the fridge for up to 5 days.
You can also freeze chicken carnitas for up to 3 months. I find it helpful to portion the cooked chicken into individual freezer bags and freeze them flat.

Tips and tricks

Always taste your shredded chicken before broiling to adjust the salt as required. This is particularly important when using broth in recipes as different brands of chicken broth will have different amounts of salt.
Keep a close watch on the chicken under the broil as it can easily burn or turn overly brown.
Don’t skip the broiling step, regardless of which cooking method you choose. It helps the shredded chicken develop those delicious, crispy edges, just like you’d expect from traditional pork carnitas.
I almost always pair my carnitas with quick pickled onions, whether in the traditional style of a street taco or a chicken bowl. You can make those pretty pink pickled onions up to two weeks ahead of time. In truth, I normally have a jar in my fridge at all times.

Nutrition