Description
Whether you’re meal prepping or feeding a crowd, this juicy chicken carnitas recipe is a great option. Only 10 minutes of active prep and then set your Instant Pot or Slow Cooker and walk away.
Ingredients
Scale
- 4 lbs boneless skinless chicken thighs
- 6 cloves garlic, peeled and smashed
- 3/4 cup fresh squeezed orange juice
- 1/4 cup fresh squeezed lime juice
- 1 tbsp cumin
- 1 tbsp chili powder
- 2 tsp oregano
- 2 tsp salt
- 1 tsp chipotle powder
- romaine lettuce
- chopped cilantro
- sliced avocado
- sliced jalapenos
- lime wedges
Instructions
- Sauce Prep: Prep garlic as noted. Combine orange juice, lime juice, cumin, chili powder, oregano, salt and chipotle powder in a bowl or jar and mix well.
- Toppings: Prepare any optional toppings/serving items to have them ready for when the chicken is finished cooking.
- Instant Pot Method: Place chicken in the Instant Pot and add in the garlic. Pour the carnitas sauce all over the chicken and toss to coat. Secure the lid on the instant pot and close the pressure valve. Press the “manual” button (or “pressure cook” button) and set the time to cook for 25 minutes at high pressure. Once the time is up, carefully quick release the pressure manually.
- Slow Cooker Method: Place chicken in the slow cooker and pour the carnitas sauce all over the chicken. Place lid on the slow cooker and cook on low for 8-10 hours or on high for 4-5 hours.
- Shredding: When the chicken has finished cooking in either the Instant pot or slow cooker, remove the lid and shred the chicken with two forks.
- Serving: Serve chicken carnitas in bowls, lettuce wedges or tortillas with your favorite toppings.
- Crisping: Set your oven to broil. After shredding the chicken, use a spoon to remove the chicken from the instant pot or slow cooker and place on a large sheet pan. Pour or spoon the juices from the instant pot or slow cooker over the chicken in the sheet pan. Place in the oven to broil for 7-10 minutes, until the chicken begins to develop some brown and crispy edges. Remove the chicken halfway through and mix it up with a spoon or tongs to help coat all of the chicken with the juices.
Notes
Store leftovers in the extra juices to keep the chicken flavorful. Reheating in a pan on the stove is recommended to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 391 kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 59 g
- Cholesterol: 140 mg