I can’t get over how this chicken turns out juicy, crispy, and packed with carnitas-style flavor while still being Paleo, Whole30, and Keto. It’s the kind of dinner that makes everyone wonder how something this simple tastes so good.
I’m obsessed with these Chicken Carnitas because they hit that rare spot between lean-ish dinner and full-on crispy-edged taco filling I can’t stop picking at straight from the pan. I love the juicy shredded chicken thighs, the citrusy punch from fresh lime juice, and all those browned bits that taste like I worked way harder than I did.
And the flavor is bold without being fussy. Smoky, tangy, a little spicy, totally addictive.
I pile it into bowls, tacos, lettuce wraps, whatever my fridge is offering. But honestly?
I mostly love it for the crispy pieces. The best part ever.
Ingredients
- Chicken thighs stay juicy and shred like a dream, even after slow cooking.
- Chicken broth keeps everything saucy without making it taste heavy or salty.
- Onion melts down and adds that cozy, taco-night kind of sweetness.
- Garlic brings the good savory punch.
You’ll miss it if it’s gone.
- Orange juice adds bright sweetness and helps balance all the spices.
- Lime juice wakes everything up, so the chicken doesn’t taste flat.
- Olive oil adds a little richness and helps the edges crisp later.
- Chili powder gives that warm, classic carnitas-style flavor.
- Cumin makes it earthy and a little smoky, in the best way.
- Oregano adds a herby note that keeps the spices from feeling one-note.
- Paprika brings color, warmth, and a tiny smoky vibe if you use smoked.
- Salt and pepper make the whole thing actually taste like dinner.
- Plus, cayenne is there if you want a little kick.
- Basically, bay leaves add background flavor that feels cozy and slow-cooked.
Ingredient Quantities
- 3 pounds boneless skinless chicken thighs
- 1 cup low sodium chicken broth
- 1 medium yellow or white onion, roughly chopped
- 4 cloves garlic, minced
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika or regular paprika
- 1 teaspoon kosher salt or sea salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper, optional for heat
- 2 bay leaves, optional
How to Make this
1. Place 3 pounds boneless skinless chicken thighs in the Instant Pot or Slow Cooker insert and pour in 1 cup low sodium chicken broth.
2. Add 1 medium roughly chopped yellow or white onion, 4 cloves minced garlic, 1/4 cup fresh orange juice, and 2 tablespoons fresh lime juice over the chicken.
3. Drizzle 1 tablespoon olive oil over everything, then sprinkle 2 teaspoons chili powder, 1 1/2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon smoked or regular paprika, 1 teaspoon kosher or sea salt, 1/2 teaspoon ground black pepper, and 1/4 teaspoon cayenne pepper if using.
4. Tuck in 2 bay leaves if desired, then gently toss or press the seasonings into the chicken so it is evenly coated.
5. Instant Pot method: seal lid and cook on High Pressure for 10 to 12 minutes, then allow natural pressure release for 10 minutes before quick releasing any remaining pressure. Slow Cooker method: cook on High for 3 to 4 hours or on Low for 6 to 8 hours, until the chicken is very tender.
6. Remove chicken to a cutting board, discard bay leaves, and shred with two forks or chop into bite sized pieces. Spoon a few tablespoons of the cooking liquid back over the shredded chicken to keep it moist, tasting and adjusting salt and lime if needed.
7. To get crispy carnitas: preheat broiler or a heavy skillet. For broiler place shredded chicken in a single layer on a rimmed baking sheet, brush lightly with a little of the reserved cooking liquid or olive oil, and broil 3 to 5 minutes until edges are crisp and browned, flipping and broiling a further 2 to 3 minutes as needed.
8. For skillet crisping heat 1 tablespoon olive oil over medium high heat, add shredded chicken in batches, and cook without stirring for 2 to 3 minutes to brown the bottom, then stir and brown additional spots, about 4 to 6 minutes total per batch.
9. Serve warm with your choice of garnishes and sides. Store leftovers covered in the refrigerator up to 4 days or freeze for longer storage.
Equipment Needed
1. Instant Pot or slow cooker insert
2. Chef knife
3. Cutting board
4. Measuring cups and measuring spoons
5. Mixing spoon or silicone spatula
6. Tongs
7. Two forks for shredding
8. Rimmed baking sheet for broiling or a heavy skillet for crisping
FAQ
Chicken Carnitas (Slow Cooker Or Instant Pot) Recipe Substitutions and Variations
- 3 pounds boneless skinless chicken thighs: Substitute with 3 pounds boneless skinless chicken breasts for a leaner result or 3 pounds pork shoulder (cut into chunks) for a richer, more traditional carnitas-style flavor; adjust cooking time as needed.
- 1/4 cup fresh orange juice: Use 1/4 cup pineapple juice for a sweeter tropical note, or 1/4 cup orange marmalade diluted with a little water for extra sweetness and depth.
- 1 cup low sodium chicken broth: Replace with 1 cup vegetable broth for a lighter vegetarian-friendly broth, or 1 cup water plus 1 teaspoon chicken bouillon if you need pantry-stretching.
- 1 teaspoon smoked paprika: Swap with 1 teaspoon regular paprika plus 1/4 teaspoon ground cumin or 1/4 teaspoon chipotle powder to add smokiness if smoked paprika is unavailable.
Pro Tips
– Pat the thighs dry before seasoning and stacking them in the pot. Removing surface moisture helps the spices adhere and prevents a diluted flavor from excess liquid pooling at the bottom.
– If time allows, marinate the chicken in the orange and lime juices with the spices for 30 minutes to 2 hours in the fridge. The acids will brighten the flavor and help the meat shred more easily.
– When using the Instant Pot, let the full 10 minute natural release finish. That gentle carryover keeps the thighs extra tender and prevents the juices from spraying when you quick release.
– For maximum crispiness, spread the shredded chicken in a single layer and let it sit undisturbed for a few minutes in the broiler or skillet before turning. Browning in batches gives better contrast between juicy interior and crunchy edges.
Chicken Carnitas (Slow Cooker Or Instant Pot) Recipe
I can’t get over how this chicken turns out juicy, crispy, and packed with carnitas-style flavor while still being Paleo, Whole30, and Keto. It’s the kind of dinner that makes everyone wonder how something this simple tastes so good.
6
servings
465
kcal
Equipment: 1. Instant Pot or slow cooker insert
2. Chef knife
3. Cutting board
4. Measuring cups and measuring spoons
5. Mixing spoon or silicone spatula
6. Tongs
7. Two forks for shredding
8. Rimmed baking sheet for broiling or a heavy skillet for crisping
Ingredients
-
3 pounds boneless skinless chicken thighs
-
1 cup low sodium chicken broth
-
1 medium yellow or white onion, roughly chopped
-
4 cloves garlic, minced
-
1/4 cup fresh orange juice
-
2 tablespoons fresh lime juice
-
1 tablespoon olive oil
-
2 teaspoons chili powder
-
1 1/2 teaspoons ground cumin
-
1 teaspoon dried oregano
-
1 teaspoon smoked paprika or regular paprika
-
1 teaspoon kosher salt or sea salt
-
1/2 teaspoon ground black pepper
-
1/4 teaspoon cayenne pepper, optional for heat
-
2 bay leaves, optional
Directions
- Place 3 pounds boneless skinless chicken thighs in the Instant Pot or Slow Cooker insert and pour in 1 cup low sodium chicken broth.
- Add 1 medium roughly chopped yellow or white onion, 4 cloves minced garlic, 1/4 cup fresh orange juice, and 2 tablespoons fresh lime juice over the chicken.
- Drizzle 1 tablespoon olive oil over everything, then sprinkle 2 teaspoons chili powder, 1 1/2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon smoked or regular paprika, 1 teaspoon kosher or sea salt, 1/2 teaspoon ground black pepper, and 1/4 teaspoon cayenne pepper if using.
- Tuck in 2 bay leaves if desired, then gently toss or press the seasonings into the chicken so it is evenly coated.
- Instant Pot method: seal lid and cook on High Pressure for 10 to 12 minutes, then allow natural pressure release for 10 minutes before quick releasing any remaining pressure. Slow Cooker method: cook on High for 3 to 4 hours or on Low for 6 to 8 hours, until the chicken is very tender.
- Remove chicken to a cutting board, discard bay leaves, and shred with two forks or chop into bite sized pieces. Spoon a few tablespoons of the cooking liquid back over the shredded chicken to keep it moist, tasting and adjusting salt and lime if needed.
- To get crispy carnitas: preheat broiler or a heavy skillet. For broiler place shredded chicken in a single layer on a rimmed baking sheet, brush lightly with a little of the reserved cooking liquid or olive oil, and broil 3 to 5 minutes until edges are crisp and browned, flipping and broiling a further 2 to 3 minutes as needed.
- For skillet crisping heat 1 tablespoon olive oil over medium high heat, add shredded chicken in batches, and cook without stirring for 2 to 3 minutes to brown the bottom, then stir and brown additional spots, about 4 to 6 minutes total per batch.
- Serve warm with your choice of garnishes and sides. Store leftovers covered in the refrigerator up to 4 days or freeze for longer storage.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 6
- Calories: 465kcal
- Fat: 29.4g
- Saturated Fat: 8.2g
- Trans Fat: 0.1g
- Polyunsaturated: 3.6g
- Monounsaturated: 11.8g
- Cholesterol: 272mg
- Sodium: 561mg
- Potassium: 645mg
- Carbohydrates: 5g
- Fiber: 0.4g
- Sugar: 2.5g
- Protein: 45.3g
- Vitamin A: 33IU
- Vitamin C: 4.2mg
- Calcium: 44mg
- Iron: 2.4mg