This easy Chicken Carnitas recipe is juicy, tender, and packed with Mexican-inspired flavor, then crisped until golden. Make it on the stovetop, in the oven, in the Instant Pot, or in the slow cooker!
The world is full of magic things, patiently waiting for our senses to grow sharper. ~W.B. Yeats
This is my son's favorite thing I cook. I typically have to double the recipe as he will lay waste to it. Love to heat up the shredded chicken and the tortillas on the flat top and have a street taco feast.
Thank you.
These easy Chicken Carnitas are tender, juicy, and packed with smoky, savory flavor, with the most irresistible crispy edges. Use them for tacos, burrito bowls, quesadillas, nachos, or meal prep-they’re one of those versatile recipes you’ll find yourself reaching for again and again.
I’ve included several ways to make them: stovetop, oven, Instant Pot, or slow cooker, so you can choose whichever method works best for your day. Chicken thighs are my favorite because they stay especially juicy and flavorful, but chicken breasts work beautifully too.
The chicken slowly cooks with onion, garlic, green chilies, cumin, coriander, oregano, chili, and a few unexpected ingredients that give it wonderful depth. Once tender, shred the chicken and crisp it up in a hot skillet (or under the broiler) until the edges become golden and caramelized. This final step is what makes these Chicken Carnitas so good-don’t skip it!
This Chicken Carnitas recipe is a Godsend!
Perfect for meal prep. Make a batch ahead and use it throughout the week for tacos, burrito bowls, quesadillas, salads, or nachos.
Three easy cooking methods. Make your Chicken Carnitas on the stovetop, in the Instant Pot, or in the slow cooker-whatever works best for your schedule.
Big flavor, simple ingredients. Cumin, coriander, oregano, chili, garlic, and green chilies create smoky, savory flavor, while a splash of soy sauce adds an unexpected boost of umami.
Easy to customize. Use chicken thighs for extra richness and tenderness or chicken breasts for a leaner option.
Juicy with crispy edges. The chicken cooks until fall-apart tender, then gets a quick crisp in a skillet or under the broiler for those irresistible golden, caramelized bits.
Chicken Carnitas Ingredients
- Chicken – use boneless, skinless chicken breasts or thighs. I prefer chicken thighs, but you do you.
- Onion and Garlic – for a savory depth of flavor.
- Olive oil Рto saut̩ the aromatics.
- Flavorful Combo of Spices: cumin, coriander, chili powder, oregano, salt, chipotle powder (or canned chipotle pepper)
- Soy Sauce – the secret to its savory depth; you can use gluten-free Liquid aminos or a bouillon cube.
- Apple Cider Vinegar – adds a little tangy brightness.
- Green Chilies– canned, or fresh poblano, optional but tasty!
Chef’s Tip: A splash of soy sauce is my secret ingredient here-it adds savory umami and depth without making the chicken taste like soy sauce.
How to make Chicken Carnitas (Stovetop)
* See recipe card notes for instant pot and slow cooker instructions
- Preheat oven to 400F
- Saute: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add onion, and saute for 2 minutes, stirring. Add garlic, turn heat to medium, and saute for 4-5 minutes until fragrant and golden and onions are tender. Add spices and salt, toasting them to enhance their flavor, for 1-2 minutes Add the water, soy sauce and vinegar. Add oregano and optional green chilies and give a good stir. Bring to a simmer. Place chicken in the simmering liquid.
- Bake! Bring to a simmer. Cover and place in the oven. (Or simmer on the stovetop on med-low heat for 45 minutes) You’ll know if the chicken is done when it is tender and falls apart easily (165-170F).
- Shred the chicken. Use two forks to shred it, then place it back in the cooking liquid and simmer gently on the stove, uncovered, cooking off some of the liquid for 5 -10 more minutes.
- Taste and re-season! Add salt and more chipotle to taste.
- Crisp it up! If you like crispy carnitas, simmer until all the liquid is gone (or drain it well), then pan sear in an oiled skillet to crisp, or place on a sheet pan, spray with spray oil, and broil in the oven.
***Scroll down to the recipe card for specific instructions on each way!
Ways to serve Chicken Carnitas!
- Make crispy chicken carnitas tacos!
- Use in enchiladas with melty cheese!
- Make chicken carnitas burrito bowls.
- Make smothered Burritos
- Make chicken carnitas quesadillas.
- Make tostadas with shredded lettuce.
Make Chicken Carnitas Bowls!
Serve with cilantro lime rice and Mexican pinto beans, top with fajita-style veggies, cilantro, avocado, and tomatoes and serve it with a sauce if you like. Our hot sauce, Poblano Pumpkin Seed Sauce, Chipotle Mayo would all be tasty with this!
Make crispy chicken carnitas tacos!
If you like crispy carnitas, sear the chicken carnitas in a little olive oil in a skillet, or broil on a sheet pan, until crisp. Add your favorite taco fillings!
Make Chicken Carnitas Breakfast Bowls!
Serve it up for breakfast with roasted sweet potatoes and eggs for a quick and hearty chicken carnitas breakfast skillet. Delish!
Storage and Make Ahead
Chicken carnitas can be made ahead and will keep up to 4 days in an airtight container in the refrigerator. Place in a sealed container in the freezer for up to 3 months. Thaw overnight before reheating. To reheat, sauté in a skillet to make crispy carnitas, or reheat in a 350F oven until warmed through.
More Mexican-Inspired Chicken Recipes!
- Chipotle Burrito Bowls
- Sumac Chicken
- Korean BBQ Chicken
- Huli Huli Chicken
- Chicken Kale Soup
- Chicken Tortilla Soup (Instant Pot or Stovetop)
- White Chicken Chili With Poblano Peppers
- 50+ Instant Pot Recipes
I know you’ll find a million ways to use Chicken Carnitas during the workweek- it’s perfect for meal prepping!
Let us know how you like this in the comments below!
xoxo
Chicken Carnitas Recipe (Instant Pot, Slow Cooker, Stovetop)
- Prep Time: 15 mins
- Cook Time: 55 mins
- Total Time: 1 hour 10 mins
- Yield: 12 1x
- Category: Chicken, Dinner, freezer meal, low carb, Main, meal prep
- Method: instant pot, oven, slow cooker, stovetop
- Cuisine: Mexican
- Diet: Dairy-Free, Diabetic, Gluten Free, Gluten-Free, high protein, Keto, Low-Carb
Description
Cook chicken carnitas in an Instant Pot, on the stovetop, in the oven or in a slow cooker, with only 15 minutes of hands-on time! Great for meal prepping or freezing, make it ahead on Sunday, then turn these into tacos, quesadillas, breakfast skillets, burrito bowls, or nachos during the workweek!
Ingredients
- 1 onion- diced
- 1 tablespoon oil
- 6 garlic cloves- rough chopped
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 tablespoon chili powder
- 2 teaspoons kosher salt
- optional: 1/4-1/2 teaspoon chipotle powder (or use 1-2 tablespoons adobo sauce from canned chipotles)
- 1 cup of water or broth
- 1 tablespoon soy sauce or GF Braggs Liquid Amino Acids (or one bouillon cube)
- 1 tablespoon apple cider vinegar (or lime juice)
- 1 tablespoon dried oregano (or a couple of bay leaves)
- 1–2 cans diced green chilies (optional)
- 3 lbs chicken- boneless, skinless chicken breast or thighs (left whole)
Instructions
- If baking in a Dutch oven, preheat oven to 400F (See notes for instant pot and slow cooker)
- Saute. Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add onion, saute 2 minutes, stirring. Add garlic, turn heat to medium, and saute for 4-5 minutes until fragrant and golden and onions are tender. Add spices and salt, toasting for 1-2 minutes
- Simmer. Add water, soy sauce and vinegar. Add oregano and optional green chilies. Stir. Place chicken in the liquid. (At this point, you could place it all in your Instant Pot or slow cooker -see notes). Cover and either gently simmer on the stovetop on medium-low heat for 45 minutes or place in the hot oven.
- Check. If cooking breasts, check at 35-40 minutes, they may be done depending on thickness and size. Chicken Thighs will need the full 45-50 minutes, perhaps a little more, again, depending on size. You’ll know if the meat is done when it’s 165-175F, or when it is tender and shreds easily with two forks.
- Shred. Shred the meat, then simmer gently on the stove until some of the liquid has evaporated, about 5 -10 more minutes.Â
- Taste and season. Adjust salt and spice level to taste. Up the spices if you like! I love adding some of the adobo sauce from canned chipotle peppers here- adds a smoky, subtle heat.Â
- Option to crisp it up! If you like crispy carnitas, simmer until all the liquid is gone (or drain it well), then pan-sear in oil to crisp, or place on a sheet pan, spray with olive oil spray, and broil it in the oven.
Notes
Instant Pot Instructions:  Set Instant Pot to Saute function, and add the oil. Add onion, saute 3 minutes, stirring. Add garlic, saute 1-2 minutes until fragrant. Add spices and salt, toasting for 1 minute. Add water, soy sauce and vinegar scraping up any browned bits ( to prevent burn error). Add oregano and optional green chilies. Place chicken in the liquid.Pressure Cook on High for 10 -12 minutes breasts- (shorter for small, longer for thick breasts) (or 14 minutes for chicken thighs) letting the pressure release naturally. Turn the Instant Pot back on to the “Saute function” to allow some of liquid to reduce, while shredding the chicken with two forks.  Reducing the liquid (instead of draining it) really concentrates the flavor back into the meat and keeps it moist – so try to go this route if you have time. If using chicken breasts, allow the chicken a little time to “reabsorb” some of the juices letting it sit at “warm” for 15-30 minutes. Thighs do work best in the Instant pot- and tend to dry out less easily.
Slow Cooker Chicken Carnitas: Place all ingredients in a slow cooker and give a stir. Set the slow cooker to low setting for 7-8 hours or high setting for 4-5 hours.
Nutrition
- Serving Size: 4 ounces
- Calories: 163
- Sugar: 1.1 g
- Sodium: 530 mg
- Fat: 4.4 g
- Saturated Fat: 0.8 g
- Carbohydrates: 3.4 g
- Fiber: 1 g
- Protein: 26.1 g
- Cholesterol: 82.7 mg
On the home front: The early morning is blanketed in white. The sun hasn’t risen, yet snow-covered roofs glow brightly in the darkness. Dreams seem to hover like the mist, joining and entwining before flying back home to sleeping souls. I think we are more connected than we know, and sometimes we remember this for a fleeting moment before our thoughts awaken and tell us what’s what, and how things “really” are. And like the mist, the magic dissolves… and the world becomes a solid “safe” place again.
The little boy across the street runs circles in the snow, throwing his hands up in the air, laughing, mouth open, inhaling snowflakes. Mind you, it’s still dark, and he’s so young, still tethered to that golden place where we all come from and end up going.
I think of my father, who recently left this world. Days before the end, he seemed to touch the same golden place with his unveiled mind and, for a brief spell, became effervescent. When the time draws near to say goodbye to a loved one, pay attention and look deeply into those love-filled eyes- and you may see a reflection of what’s beyond. ✨
Excellent recipe, and easy for my make-ahead protein goals for the week.
Lovely and evocative words in “On the Home Front.” Condolences.
Thanks Kris. Appreciate your review!
Your recipes NEVER fail. This chicken carnitas is so easy and flavorful. Thank you for another delicious recipe!
Awesome to hear this Lori! Glad you enjoyed it!
I’ve made this recipe numerous times. So easy, but I must confess I just toss it all in the slow cooker. I usually use a poblano or two from the garden in place of the canned chiles. So tasty and so versatile!
Great to hear this works out for you!
Can i make ahead of time for our camping trip and freeze? Should be fine, right?;
Yes it will freeze fine!
This is my son’s favorite thing I cook. I typically have to double the recipe as he will lay waste to it. Love to heat up the shredded chicken and the tortillas on the flat top and have a street taco feast.
Thank you.
Perfect Dennis!
This was the perfect versatile chicken carnitas recipe. One of my kids likes to make rice bowls and the other burritos and it is delicious in both!
Wonderful, glad you are enjoying!
This recipe is amazing. Perfect for bowls, tacos, and burritos. Total go to recipe. Very well written recipe!
Great to hear Bristol!
Super easy and so delicious! This will be on regular rotation at our house.
Great to hear Pamelyn!
I don’t normally leave reviews, but this was fantastic. 5 stars!
Thanks Dennis, so happy you enjoyed!
I have made this multiple times now, it’s 10/10 for me.
Glad you are enjoying Sara!
So easy and so delicious! My family requested I make it again.
Used the stove to oven method. Prepared one day ahead, using boneless/skinless thighs. Broiled before serving (10 mins total, but checked/turned every two mins). Great recipe for our small Christmas Eve get together. Everyone gobbled their tacos right up! Very easy and tasty recipe!
Awesome to hear May!
I don’t always remember to do ratings, but I had to be sure to give this recipe 5 stars. I didn’t have coriander, I added paprika, I used boneless skinless thighs, I used the bay leaves instead of oregano, and I did add the green chiles. In Hawaii, when something is extremely good, we say it broke da mout (broke the mouth). Well dis chicken wen broke my mout! Mahalo for the recipe.
Ha- I love that Christine! Thanks for taking the time to review.
Unreal!
I cant rate it yet…it sounds good but you dont have a yield on the first one baked or stove top and the slow cook says yield 12. What people, cups? Need more details please?
Hi Dee, a serving size is 4 ounces, which is about ½ cup. Total recipe makes about 6 ½ cups
Excellent!!!
Great idea to Crisp it up!
So many awesome healthy recipes on this site
Thank you!
Nice to hear this Chip! So happy you are enjoying!
So delicious and is a great go to when you don’t feel like cooking! I use IP.
Totally, glad you enjoyed!
Easy & so good! Thank you.
So happy you enjoyed!
Making this recipe again tonight, but need to make some changes based on what I have. If using canned chipotle, how much would I use? Also, if using fresh poblano chilis, should I just add them in when sautéing the onion?
Hi Sasha, that is what I would do, saute with the onion. As for chipotle, start conservativly, add more to taste. 1 -2 tablespoons of the adobo sauce may be enough. You can always chop the chipotle pepper and add at the end if need be!
Excellent. Made this in the slow cooker with poblanos instead of green chilies. Great flavor and it couldn’t be easier!
Glad you enjoyed this!