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.
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
Instructions
Add onion wedges to the bottom of your slow cooker.
Place chicken thighs on top of the onions, skin side up.
Pour in the chicken broth, orange juice, lime juice, and lemon juice.
In a small bowl, mix jalapeño, salt, pepper, oregano, and cumin. Sprinkle evenly over the chicken.
Cover and cook on high for 6 hours.
Remove chicken from the slow cooker. Discard skin and bones, then shred with a fork.
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.
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