Go Back Email Link

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.