Slow Cooker Chicken Carnitas Recipe

I just made Chicken Carnitas Crockpot that shreds into bright, jalapeño-spiked, skillet-crisped bits that turn tacos into a must-order at home.

I’m obsessed with these Slow Cooker Chicken Carnitas because they’re shreddy, tangy, and easy. I love how Chicken Carnitas Crockpot juices mix with charred bits after a skillet sear.

But what gets me every time is using 2 pounds boneless skinless chicken thighs and a hit of 1/4 cup fresh lime juice for that bright pop. And the jalapeños and garlic feel naughty without trying too hard.

They make tacos that actually matter on Easy Mexican weeknights. Messy, crunchy edges.

Fresh cilantro and lime wedges make the whole thing sing. I want this badly right now in my dang kitchen.

Ingredients

• Chicken thighs: juicy protein that stays moist, basically taco-ready and forgiving if you overcook.
• Orange juice: bright citrus tang that cuts richness, adds a little sweetness.
• Lime juice: zippy acidity that wakes everything up, you’ll want extra on the side.
• Chicken broth: gentle savory base so it’s not just citrus and sugar.
• Yellow onion: sweet, soft bite that melts into the sauce.
• Jalapeños: fresh heat and a green pepper snap, leave seeds for fire.
• Garlic: cozy, pungent backbone, it’s what makes it homey.
• Olive oil: helps you crisp those shredded edges in a skillet.
• Brown sugar or honey: a warm sweet note that balances the citrus.
• Ground cumin: earthy warmth, kind of smoky without trying too hard.
• Dried oregano: herbiness that feels a little rustic and familiar.
• Chili powder: rounded chili flavor, gives color and gentle bite.
• Smoked paprika: subtle smoke and depth, not overpowering.
• Bay leaf: quiet background herb, a little aromatic boost.
• Kosher salt: essential taste anchor, seasons everything so flavors pop.
• Black pepper: mild heat and sharpness, keeps it lively.
• Cilantro: fresh, bright finish and a little herb punch.
• Small tortillas: handheld delivery system, soft or charred, your call.
• Lime wedges: extra tang for squeezing, bright and necessary.

Ingredient Quantities

• 2 pounds boneless skinless chicken thighs (you can use breasts but thighs stay juicier)
• 1 cup fresh orange juice (about 2 oranges)
• 1/4 cup fresh lime juice (about 2 limes)
• 1/2 cup low sodium chicken broth
• 1 medium yellow onion, thinly sliced
• 2 jalapeños, seeded and sliced (leave seeds if you want more heat)
• 4 cloves garlic, minced
• 1 tablespoon olive oil (for skillet crisping later)
• 1 tablespoon brown sugar or honey
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 bay leaf
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• Fresh cilantro, chopped for serving
• Small corn or flour tortillas for serving
• Lime wedges for serving

How to Make this

1. Pat the chicken thighs dry, season on both sides with the kosher salt, black pepper, cumin, oregano, chili powder and smoked paprika.

2. In the slow cooker add the orange juice, lime juice, chicken broth, sliced onion, jalapeños, minced garlic, brown sugar or honey, and the bay leaf; stir to combine.

3. Nestle the seasoned chicken into the liquid, spoon some of the onions and jalapeños over the top, cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken is fall apart tender.

4. Remove the chicken to a large bowl and shred with two forks, discard the bay leaf. Skim or spoon off excess fat if you want it less greasy, but keep some cooking juices.

5. Taste the cooking liquid and add more salt or a squeeze of lime if it needs brighter flavor. Pour about 1/2 to 1 cup of the liquid over the shredded chicken to keep it moist.

6. Heat the olive oil in a large skillet over medium high heat until shimmering. Add the shredded chicken in an even layer, pressing it down a bit so more surface touches the pan.

7. Let the chicken sit undisturbed for 2 to 4 minutes until the bottom is nicely browned and crispy, then flip or stir sections to crisp other bits. Work in batches if your skillet is crowded so you get crunchy edges.

8. Transfer the crispy chicken to a platter, sprinkle with chopped cilantro and a squeeze of lime. Warm tortillas and serve the carnitas with extra onions, jalapeños, and lime wedges on the side.

9. Leftovers store covered in the fridge for up to 4 days. Reheat in a skillet to bring back the crispiness, not the microwave unless you dont mind softer edges.

Equipment Needed

1. Slow cooker or crockpot
2. Large skillet (heavy bottom, like cast iron)
3. Cutting board
4. Chef knife
5. Measuring cups and spoons
6. Citrus juicer or reamer (for orange and lime)
7. Large bowl and two forks (for shredding)
8. Slotted spoon or ladle (to remove chicken and skim fat)
9. Tongs or spatula (for crisping and flipping)

FAQ

Slow Cooker Chicken Carnitas Recipe Substitutions and Variations

• Chicken thighs: swap with boneless pork shoulder for more classic carnitas flavor, or use turkey thighs if you want leaner meat. (Breasts work too but they dry out faster.)
• Fresh orange juice: you can use pineapple juice for a brighter sweet tang, or 1/3 cup orange marmalade diluted with water if fresh oranges arent handy.
• Jalapeños: substitute serranos for more heat, or use canned chipotles in adobo for smoky spice and depth — use one diced chipotle plus a bit of the sauce.
• Brown sugar or honey: swap with maple syrup, agave, or coconut sugar to keep the sweet balance without changing texture much.

Pro Tips

1. Dry the chicken really well before seasoning, it helps the spices stick and gives better browning when you crisp it in the skillet, otherwise you just steam the meat.
2. Reserve and reduce some of the cooking liquid on the stovetop for a minute or two to concentrate the flavors, then toss the shredded chicken in it so every bite is juicy and bright.
3. Add a little orange and lime zest to the marinade or sprinkle on after cooking for extra citrus aroma; juice gives acidity but the zest gives the perfume.
4. When crisping the shredded chicken, don’t crowd the pan; work in small batches and push pieces flat so you get more crunchy edges, and use a neutral oil with a high smoke point if you need more heat.