Slow Cooker Chicken Carnitas

Dinner stress? Meet your new best friend: Slow Cooker Chicken Carnitas.
Let’s be real—between work, errands, and keeping your household from turning into a tornado zone, who has time to hover over the stove for hours? That’s where this slow cooker chicken carnitas recipe steps in like the weeknight hero you didn’t know you needed. It’s juicy, zesty, crispy in all the right places, and (best of all) basically cooks itself.

This is the kind of dish that makes you feel like you’ve got it all together—even if your laundry’s in a mountain and your inbox is crying for help. One bite and your taste buds will be doing a little salsa dance. So whether it’s Taco Tuesday or just “I need to get dinner on the table before someone gets hangry,” this one’s for you.

Why You’ll Love This Slow Cooker Chicken Carnitas

Here’s the magic:
Slow cooking transforms humble chicken thighs into tender, citrus-kissed shreds of perfection, while a final sizzle in a skillet brings that irresistible crispiness you’d expect from traditional pork carnitas—minus the fuss.

It’s also incredibly versatile:

• Load up tacos
• Stuff burritos
• Top nachos
• Pile onto a rice bowl
• Or eat it cold out of the fridge (no judgment here)

This recipe delivers all the flavor with none of the stress.

Ingredients You’ll Need

Here’s what’s going into your slow cooker (aka the miracle machine):

• 1 yellow onion, cut into wedges
• 6 chicken thighs
• 1 cup chicken broth
• 1 orange, juiced
• 1 lime, juiced
• 1 lemon, juiced
• 1 jalapeño, deseeded and sliced
• 1 tsp kosher salt
• ½ tsp coarse ground black pepper
• 1 tbsp dried oregano
• 1 tbsp ground cumin
• 3 tbsp vegetable oil (for that final crispy finish)

How to Make Slow Cooker Chicken Carnitas

1. Start with a solid base.
Place the onion wedges at the bottom of your slow cooker—this not only adds flavor, but keeps the chicken cozy while it cooks.

2. Layer in the chicken.
Place chicken thighs on top of the onions, skin side up. They’re about to soak in some serious flavor.

3. Citrus bath, incoming.
Pour in the chicken broth, orange juice, lime juice, and lemon juice. This trio brings a bright, punchy tang that cuts through the richness beautifully.

4. Spice things up.
In a small bowl, mix together jalapeño slices, salt, pepper, oregano, and cumin. Sprinkle this aromatic blend over the chicken. It’ll do its magic over the next few hours.

5. Slow cook and relax.
Pop on the lid and set your slow cooker to high for 6 hours. You’ve got time now—go catch up on emails or finally switch that laundry.

6. Shred like a boss.
After cooking, remove the chicken from the slow cooker. Discard the skin and bones, then shred the meat with a fork. (Or your fingers, if you’re impatient like me.)

7. Crispy finale.
Heat half the vegetable oil in a skillet over medium-high heat. Add half the shredded chicken and let it get golden and crispy—about 3-4 minutes per side. Repeat with the rest.

Tip: Resist the urge to stir too soon. Let the edges crisp up like nature intended.

Quick Tips for Carnitas Success

• Bone-in, skin-on chicken thighs = maximum flavor. But yes, you can use boneless if that’s what’s in your freezer.
• Want it spicier? Leave some jalapeño seeds in. Or go rogue and add chipotle powder.
• Freeze the leftovers for easy weeknight tacos later (they reheat beautifully in a skillet).
• Great for meal prepping—just don’t skip the crisping step right before serving!

A Little Story From My Kitchen

This recipe became a regular in our house after a crazy week of soccer practice, back-to-back meetings, and no time to breathe. I threw everything in the slow cooker one morning out of pure desperation. That night, I crisped it up and served it in tacos with avocado and cilantro. My picky eater asked for seconds. My husband looked impressed. I felt like a dinner goddess. And just like that, Slow Cooker Chicken Carnitas earned its permanent spot in my “Don’t Panic” meal plan.

FAQs About slow cooker chicken carnitas

Conclusion

Whether you’re feeding a crowd or just trying to survive a Tuesday, slow cooker chicken carnitas will make you feel like a kitchen rockstar. They’re juicy, zesty, and just the right amount of spicy—with a crispy edge that’ll keep everyone coming back for more.

Try it once and don’t be surprised if it becomes your favorite go-to dinner. Happy cooking—and don’t forget to share your creations with me @ChickenMagicRecipes!

Got tortillas? You’ve got dinner. 🌮✨

Keep the Flavor Fiesta Going! Explore More Recipes Like This

Love the bold, juicy flavors of Slow Cooker Chicken Carnitas ? Here are more mouthwatering recipes you’ll want to try next:

1. Easy Chicken Tacos – Perfect for quick weeknight dinners, these tacos come together in a flash and are loaded with family-friendly flavor.
2. Chicken Tinga – Looking to spice things up? This smoky, slightly spicy shredded chicken is a taco-night favorite with a bold twist.
3. Creamy Garlic Parmesan Chicken – Comfort food lovers, this one’s for you. It’s rich, creamy, and incredibly easy to throw together.
4. Slow Cooker Mexican Shredded Chicken – Meal-prep heaven! Use this versatile shredded chicken in tacos, bowls, or burritos all week long.

Slow Cooker Chicken Carnitas

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• Author: Aneta
• Total Time: 6 h 15 mins
• Yield: 6 servings

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Description

These Slow Cooker Chicken Carnitas are citrusy, juicy, and full of bold Mexican flavor—perfect for tacos, burritos, bowls, or nachos. Crisped in a skillet for that irresistible texture, this easy weeknight dinner is a total crowd-pleaser.

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Ingredients

•  1 yellow onion, cut into wedges

•  6 chicken thighs

•  1 cup chicken broth

•  1 orange, juiced

•  1 lime, juiced

•  1 lemon, juiced

•  1 jalapeño, deseeded and sliced

•  1 teaspoon kosher salt

•  ½ teaspoon coarse ground black pepper

•  1 tablespoon dried oregano

•  1 tablespoon ground cumin

•  3 tablespoons vegetable oil

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Instructions

1. Add onion wedges to the bottom of your slow cooker.

2. Place chicken thighs on top of the onions, skin side up.

3. Pour in the chicken broth, orange juice, lime juice, and lemon juice.

4. In a small bowl, mix jalapeño, salt, pepper, oregano, and cumin. Sprinkle evenly over the chicken.

5. Cover and cook on high for 6 hours.

6. Remove chicken from the slow cooker. Discard skin and bones, then shred with a fork.

7. In a skillet over medium-high heat, add half the vegetable oil and half the shredded chicken. Cook undisturbed for 3–4 minutes to crisp, then flip and crisp the other side.

8. Repeat with the remaining oil and chicken. Serve warm.

Notes

Bone-in, skin-on chicken thighs give the best flavor, but boneless thighs or even chicken breasts can be used in a pinch.
Great for meal prep! Store leftovers in an airtight container in the fridge for up to 4 days.
Want it spicier? Keep the jalapeño seeds or add chipotle powder.
Serve with tortillas, rice, beans, or as a taco bowl topping!

• Prep Time: 15 mins
• Cook Time: 6 hours
• Category: Main course
• Method: Slow Cooker
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 310 kcal
• Sugar: 2 g
• Sodium: 510 mg
• Fat: 21 g
• Saturated Fat: 4.5 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 1 g
• Protein: 24 g
• Cholesterol: 105 mg