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Dig into these easy chicken carnitas for dinner tonight. This lighter take on traditional pork carnitas is just as juicy and packed with flavor from citrus juices and Mexican seasonings like cumin, chili powder, and oregano. Includes slow cooker and Instant Pot instructions for an easy, no-fuss dinner!
One of the most popular recipes on Isabel Eats is this traditional pork carnitas recipe. Since posting it, one of the most common questions I’ve received is whether or not you can make carnitas with chicken instead of pork. And the answer is yes! That’s why I created this chicken carnitas recipe.
Here’s why I love this recipe:
- It’s user-friendly. Just dump all the ingredients in the slow cooker or Instant Pot and let it do its magic. No searing, mixing, or complicated instructions.
- It goes with everything! Chicken carnitas are a great filling for tacos, burritos, bowls, nachos, or tostadas.
- It’s budget-friendly. This chicken carnitas recipe uses simple, budget-friendly ingredients like chicken thighs or breasts, staple pantry spices, broth, limes, and oranges.
Ingredients in Chicken Carnitas
- Chicken: I use boneless skinless chicken thighs to keep the meat as juicy as possible during the broiling process, but you can also use chicken breasts.
- Citrus juices: Orange juice and lime juice are staple ingredients for making carnitas. They add some acidity and sweetness to make the chicken super tender and balance the savory seasonings.
- Broth: Chicken broth is important to keep the chicken moist and prevent it from drying out during cooking and broiling.
- Seasonings: A simple mixture of chili powder, cumin, salt, garlic powder, and oregano adds tons of great flavor.
- Cilantro: I love to top everything with some cilantro, but you can leave it out if you’re not a fan.
How to Make Chicken Carnitas
Add the chicken thighs or breasts, chicken broth, lime juice, orange juice, chili powder, ground cumin, salt, garlic powder, and dried oregano to the slow cooker.
Cook on high for 3-4 hours or low for 6-7 hours.
Shred the chicken with two forks, then arrange it in single layer on a baking sheet and pour the remaining chicken juices on top. Broil it for 5-6 minutes until crispy.
Top with the remaining lime juice and chopped cilantro and serve in tacos, burritos, nachos, tostadas, or burrito bowls.
Recipe Tips
- Choose the right cut of chicken. Boneless, skinless chicken thighs work best for carnitas due to their higher fat content, which keeps them juicy during the cooking and crisping/broiling process. You can also use chicken breasts, but thighs will give you more flavor and tenderness.
- Crisp it up. After shredding the chicken, spread it on a baking sheet and broil it for a few minutes to get those signature crispy edges, just like traditional pork carnitas.
- Keep it juicy. Don’t throw away the cooking liquid. Use the flavorful broth from the slow cooker or Instant Pot to moisten the chicken before serving or when reheating.
- Make it spicy. Add 1 teaspoon of chipotle powder or ½ teaspoon of ground cayenne to turn up the heat.
Instant Pot Method
This recipe can also be made in an Instant Pot pressure cooker when you’re short on time. Here’s how to make it:
- Add all the ingredients to the Instant Pot and secure the lid. Pressure cook on high for 10 minutes, then let the pressure release naturally for 10 minutes before manually releasing any remaining pressure
Serving Suggestions
Chicken carnitas are super versatile and can be used as a filling for so many different recipes. Here are a few ideas for a delicious meal:
- Make burritos or burrito bowls with cilantro lime rice, canned black beans, pico de gallo, and guacamole.
- Make healthy nachos, and use a topping on these bell pepper nachos! This is one of my favorites.
- You can never go wrong with tacos! Use corn tortillas or flour tortillas, chopped onions, fresh cilantro, and this roasted tomato salsa.
Storing, Freezing, and Reheating
- Storage: Chicken carnitas can be stored in an airtight container in the refrigerator for up to 5 days.
- Freezing: Place the chicken carnitas in an airtight container or freezer bag for up to 3 months. I like to lay the freezer bags flat for easy storage.
- Reheating: Thawed chicken carnitas can be warmed in the microwave for 2-4 minutes until hot, or under the broiler for 2-4 minutes to crisp them up.
More Mexican Recipes
If you tried this Chicken Carnitas Recipe or any other recipe on Isabel Eats, don’t forget to rate the recipe and let me know how it went in the comments below! I love hearing about your experience making it!
Chicken Carnitas
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
Slow Cooker Instructions
- Add the chicken, chicken broth, 2 tablespoons lime juice, orange juice, chili powder, ground cumin, salt, garlic powder, and dried oregano to the slow cooker.
- Stir together, cover, and cook on high for 3 to 4 hours or cook on low for 6 to 7 hours.
- Transfer the chicken to a plate and shred it with a fork. Arrange the shredded chicken in a single layer on a baking sheet and pour the chicken juices and broth from the slow cooker on top.
- Place directly under the broiler and broil for 5-6 minutes or until crispy.
- Top with the remaining 2 tablespoons of lime juice and chopped cilantro.
- Serve immediately in tacos, burritos, nachos, or bowls.
Instant Pot Instructions
- Add the chicken, chicken broth, 2 tablespoons lime juice, orange juice, chili powder, ground cumin, salt, garlic powder, and dried oregano to the Instant Pot and secure the lid.
- Turn the pressure valve to sealing, select Manual (or Pressure Cook), and pressure cook on high pressure for 10 minutes.
- Let the pressure release naturally for 10 minutes, then open the pressure valve to release any remaining pressure.
- Transfer the chicken to a plate and shred it with a fork. Arrange the shredded chicken in a single layer on a baking sheet and pour the chicken juices and broth from the Instant Pot on top.
- Place directly under the broiler and broil for 5-6 minutes or until crispy.
- Top with the remaining 2 tablespoons of lime juice and chopped cilantro.
- Serve immediately in tacos, burritos, nachos, or bowls.
Notes
- Choose the right cut of chicken. Boneless, skinless chicken thighs work best for carnitas due to their higher fat content, which keeps them juicy during the cooking and crisping/broiling process. You can also use chicken breasts, but thighs will give you more flavor and tenderness.
- Crisp it up. After shredding the chicken, spread it on a baking sheet and broil it for a few minutes to get those signature crispy edges, just like traditional pork carnitas.
- Keep it juicy. Don’t throw away the cooking liquid. Use the flavorful broth from the slow cooker or Instant Pot to moisten the chicken before serving or when reheating.
- Make it spicy. Add 1 teaspoon of chipotle powder or ½ teaspoon of ground cayenne to turn up the heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in January 2017 and has been updated with new photos, more helpful tips, and a better overall recipe.
Photography by Ashley McLaughlin.
Wow, insanely good! One of the best things I have ever made or ate. Now I need to find more of your recipes. I just wish I would have doubled the recipe. Does this freeze well? Thank you for being awesome!
Hi Karen! Thank you so. much for your feedback. Yes these freeze well! 🙂
Why is there so much more lime juice in this recipe versus the pork carnitas recipe?
Hello Amy! It mainly has to do with preference!
This is comparable to your amazing pork carnitas recipe. And I don’t eat pork!
This is amazingly tasty and complex without being complicated or overbearing. My brother and sister-in-law LOVED it!
I’m also rethinking my disdain for slow cookers. Sigh.
I had friends over last night and made these with palomas. Such an easy recipe and so good! I served them like street tacos so guests could make their own. So yummy! Thank you for the wonderful recipe.
I rarely comment on food blogs, but I had to comment here, this dish is so delicious! The recipe is easy to follow and very flavorful. The common problem I come across when making crockpot recipes is the lack of flavor, can’t say that for this recipe. It’s packed with flavor and a new favorite in my home. I highly recommend it.
I’m so happy I came across this blog. I am also a first-generation Mexican named Isabel (lol), and some of the dishes on this blog take me back and fill me with joy. Thank you, Isabel, for making these dishes so accessible! Excited to try more recipes!!
I’ve tried your pork carnitas recipe, and as someone who doesn’t really eat pork, I’ve made that three times this year already it’s that good! I’m trying the chicken carnitas tomorrow and am so excited! All of your other recipes have been delicious and you’ve become one of our two go to food blogs. Your site is easy to search, see new items, and your recipes are filled with helpful and worthwhile tips and are easy to follow. Thank youI
Love this recipe- have had it book marked for a few years and it’s been in regular rotation.
I’m a tad confused though- I could have sworn it called for brown sugar and don’t recall using oregano before. Was the recipe changed?
Hi Natalie! Yes you’re right this recipe was updated! The old recipe ingredients, including brown sugar, and measurements are still on that recipe page though, you just have to keep scrolling towards the bottom.
Just wondering how much one serving is? Doesnt state the amount.
Thank you
Great recipe!! Pretty simple. Chicken was very tender & delicious. Only things I did differently: I used boneless skinless thighs, “Ancho” Chili Powder (in place of regular chili powder), and added a whole fresh jalapeno (sliced) cooked on top of meat. Wasn’t too hot.. nice kick though! I also added the cilantro & all of the lime juice to crockpot right from start of cooking. (recipe says to add it at the end) And I cooked it 5 hours on high. I used Mission White Corn Tortillas heated up (lightly browned edges) on flat non-stick skillet. Served with avocado, fresh cilantro, salsa, sour cream. Beans & rice on the side. Uncle Bens Flavor Infusions Spanish Rice was great with this. Thanks for this excellent recipe!
I love the little tweaks you made! It sounds delicious! I’m glad you liked it 🙂
Thank you very much! Best chicken carnitas ever! So juicy and tasty!