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Let's Make Chicken Carnitas (Slow Cooker, Instant Pot, or Oven)
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The best easy chicken carnitas that are slow cooked and then broiled quickly for the most delicious crispy edges. Great for tacos, bowls, burritos, salads, and more.
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  • 2 lbs. boneless skinless chicken thighs
  • 1 tsp. ancho chili powder
  • 1 tsp. kosher salt
  • 1 tsp cumin
  • 1/2 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. oregano
  • 1/2 tsp pepper
  • 2 limes, juice
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Let's Watch Chicken Carnitas (Slow Cooker, Instant Pot, or Oven)
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Step 1 Nestle the chicken thighs into the slow cooker. Mix together all the spices.
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Step 2 Sprinkle half the spice mixture over the chicken. Flip using a fork and sprinkle the other side of the chicken with seasoning.
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Step 3 Slow cooker: Cook on high for 3-4 hours until chicken is cooked through and tender. Don't worry about adding liquid, the chicken thighs will release liquid as they cook creating just the right amount of liquid needed for cooking. Instant pot: Place the chicken in the Instant Pot and add 1/2 cup of chicken broth or Mexican beer. Cook on manual for 15 minutes. Let naturally release. Oven method: Preheat the oven to 325 degrees. Sear the chicken in a Dutch oven. Add 1/2-1 cup of chicken broth or Mexican beer. Cover and cook in the oven for 45-60 minutes until the chicken is cooked through and easily shreds with a fork.
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Step 4 Preheat the broiler. Shred the chicken using two forks. Remove from the slow cooker using a slotted spoon. Place on a baking sheet lined with foil and broil for 6-8 minutes until chicken is browned on the top and crispy.
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Step 5 If desired toss the chicken with the broth that remains in the slow cooker and fresh lime juice.
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