Chicken Carnitas

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.

📝 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)
• Tortillas
• Pickled Onions
• Cilantro
• Avocado
• Jalapenos
• Lime Wedges

👨‍🍳 Instructions

1. 1--- Slow Cooker Directions ---
2. 2Add 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.
3. 3Stir together, cover, and cook on HIGH for 3-4 hours or LOW for 6-7 hours.
4. 4Preheat 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.
5. 5Taste 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!
6. 6Place 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!
7. 7--- Instant Pot Directions ---
8. 8Add 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.
9. 9Make 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.
10. 10Press 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.
11. 11Once the 10 minutes are up, allow the pressure to release naturally for 10 minutes, then release any remaining pressure. Open the lid.
12. 12Preheat 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.
13. 13Taste 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!
14. 14Place 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!