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
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1 yellow onion, cut into wedges
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6 chicken thighs
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1 cup chicken broth
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1 orange, juiced
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1 lime, juiced
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1 lemon, juiced
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1 jalapeño, deseeded and sliced
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1 teaspoon kosher salt
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½ teaspoon coarse ground black pepper
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1 tablespoon dried oregano
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1 tablespoon ground cumin
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3 tablespoons vegetable oil
Instructions
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Add onion wedges to the bottom of your slow cooker.
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Place chicken thighs on top of the onions, skin side up.
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Pour in the chicken broth, orange juice, lime juice, and lemon juice.
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In a small bowl, mix jalapeño, salt, pepper, oregano, and cumin. Sprinkle evenly over the chicken.
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Cover and cook on high for 6 hours.
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Remove chicken from the slow cooker. Discard skin and bones, then shred with a fork.
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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.
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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