Slow Cooker Chicken Carnitas

Ingredients

• 2 teaspoonsKosher salt
• 1 teaspoonPepper
• 2 tablespoonsDried oregano
• 2 tablespoonsCumin
• 2 teaspoonsChilli powder
• 2 teaspoonsGarlic powder
• 8–10Bone-in chicken thighs, with skin
• 60 ml (¼ cup)Oil
• 1½Yellow onions, cut into wedges
• 2Jalapeños, seeded and minced
• 120 ml (½ cup)Orange juice, preferably fresh (from 1 large orange)
• 2Limes, zested and juiced
• 1 can (170 g / 6 oz)Pineapple juice
• ⅓ cupCoriander, chopped

Instructions

1. 1

   Mix the seasonings

   Combine the salt, pepper, oregano, cumin, chilli powder and garlic powder in a bowl.

2. 2

   Season the chicken

   Coat the chicken thighs all over with the seasoning mixture.

3. 3

   Brown the chicken

   Warm some of the oil in a pan over medium-high heat. Brown both sides of each thigh, then set the chicken aside.

4. 4

   Brown the onions

   Heat the remaining oil and brown both sides of the onion wedges. Add the jalapeño on the final side, then transfer everything from the pan to a slow cooker.

5. 5

   Slow-cook the chicken

   Add the remaining ingredients to the slow cooker and cook on low for 6–8 hours.

6. 6

   Shred the meat

   Transfer the chicken to a plate and warm a little more oil in a pan. Remove and discard the skin and bones, then shred the meat.

7. 7

   Crisp the chicken

   Warm a little more oil in a pan over medium-high heat and quickly crisp the shredded chicken.

8. 8

   Return and serve

   Put the chicken back into the slow cooker and stir it through the cooking liquid before serving.

What are chicken carnitas?

Carnitas are a Mexican-style preparation traditionally associated with pork cooked until tender, then crisped. This version uses chicken thighs and the slow cooker to make the meat easy to shred, with a quick pan-fry adding browned edges at the end.

Citrus, pineapple juice, herbs and spices flavour the cooking liquid, while the onions and jalapeños add savoury depth and a little heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 172 calories, 10g protein, 4g carbs, 13g fat.

The chicken provides most of the protein and fat, while the orange and pineapple juices and onions contribute some of the carbohydrates. For a more balanced plate, serve a portion with vegetables and beans or another fibre-rich side.

Why use bone-in thighs?

Bone-in thighs stay succulent through the long, gentle cook, and the bones are removed once the meat is tender. The skin is also taken off before shredding, so the finished filling is easier to crisp evenly.

Build flavour before slow cooking

Spice coating: mixing the seasonings first helps distribute them evenly over the chicken.

Browning: searing the chicken and onions before they go into the slow cooker gives them colour and a deeper savoury flavour. Add the jalapeño only towards the end of browning, as directed.

Know when the chicken is ready

The chicken should be tender enough to pull apart after 6–8 hours on low. If it is still difficult to shred, continue cooking until it loosens easily; slow cookers can vary.

Get crisp edges

Shred the cooked meat after removing the skin and bones, then fry it briefly over medium-high heat. Work in batches if needed so the chicken browns rather than steams, and keep the final crisping quick to avoid drying it out.

Serving ideas

Serve the chicken in tacos or tortillas, with some of the cooking liquid stirred through for moisture. It also works in rice bowls or alongside beans, salad and fresh lime.

Recipe notes & tips

• Pat the chicken dry before seasoning so it browns more readily.
• Brown the chicken in batches if the pan is crowded.
• Scrape the browned onion and jalapeño into the slow cooker along with the onions.
• Remove the bones and skin before shredding the cooked chicken.
• Crisp the shredded meat just before serving for the best contrast in texture.
• Stir in cooking liquid a little at a time so the chicken stays moist without becoming soupy.

Variations

• Adjust the heat: leave some jalapeño seeds in for a hotter filling.
• Citrus-forward: add extra lime zest to the finished chicken.
• Taco filling: serve in warm tortillas with onion and fresh coriander.
• Rice bowl: spoon the chicken over rice with vegetables and a little cooking liquid.
• Batch cooking: refrigerate or freeze portions for another meal.

Common mistakes to avoid

• Crowding the pan: the chicken can steam instead of brown, so sear it in batches.
• Skipping the browning: the chicken and onions will have less colour and depth, so brown them before slow cooking.
• Shredding too soon: remove the chicken only when it is tender enough to pull apart easily.
• Leaving in bones: check carefully as you shred, and remove all bones before serving.
• Frying for too long: the shredded meat can dry out, so crisp it briefly over medium-high heat.

How to store

Refrigerate leftover chicken in an airtight container, with some cooking liquid, for up to 3 days. Reheat gently in a pan or microwave until piping hot; add a little reserved liquid if it seems dry. Freeze portions for up to 3 months and thaw in the fridge before reheating.

Frequently asked questions