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–+ servings

Chicken Carnitas

Tender, citrusy shredded chicken cooked low and slow (or fast) with crispy edges perfect for tacos, nachos, or lettuce cups.
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Serving Size 8 servings

Ingredients

Main Ingredients

  • 4 lbs boneless, skinless chicken thighs You can substitute chicken breasts, but thighs stay juicier.
  • 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)

Spices

  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 2 tsp oregano (dried or chopped fresh)
  • 2 tsp kosher salt Adjust to taste.
  • 1 tsp chipotle powder Use smoked paprika for milder.

Toppings

  • 1 head Romaine lettuce leaves For cups.
  • Chopped cilantro
  • Sliced avocado
  • Sliced jalapeños
  • Lime wedges For serving.

Instructions

Preparation

  • Prep the garlic by smashing the cloves with the side of a knife and peeling them.
  • In a bowl or jar, whisk together orange juice, lime juice, cumin, chili powder, oregano, salt, and chipotle powder until combined.
  • Arrange the chicken thighs in the bottom of the Instant Pot or slow cooker. Tuck the smashed garlic among the pieces and pour the citrus-spice mixture over the top.
  • Prepare any toppings now (chop cilantro, slice avocado and jalapeños, wash lettuce or warm tortillas) so you can finish and serve right away.

Cooking

  • For the Instant Pot: Lock the lid and set to HIGH pressure for 12 minutes (for thighs) with a natural release of 10 minutes. Drain and discard excess liquid or reserve 1/4 cup for extra moistness.
  • For the slow cooker: Cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the chicken shreds easily with forks.

Crisping

  • Preheat your broiler and spread shredded chicken on a rimmed baking sheet in an even layer. Broil 4–6 inches from the heat for 5–8 minutes, watching closely until edges are dark and crisp.
  • Alternatively, heat 1–2 tablespoons oil in a hot skillet and sear batches until caramelized.

Serving

  • Serve these carnitas in a variety of ways: in lettuce cups, warm tortillas, over rice, or loaded nachos.

Notes

Fresh citrus brightens the flavor — bottled juice won’t deliver the same brightness. Refrigerate leftovers up to 4 days or freeze for up to 3 months. Reheat gently to retain crispiness.