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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Slow Cooker Chicken Carnitas Tacos

[heart_this] · Apr 23, 2014 · 71 Comments

Slow Cooker Chicken Carnitas Tacos

A lighter version of carnitas using chicken that is cooked in the slow cooker before being broiled until slightly crispy on the edges and moist and tender in middle!

Carnitas, a Mexican dish where the shredded pork is cooked until slightly crispy on the edges, has to be one of my favourite Mexican meat dishes! When I came across the idea of doing a lighter version with chicken on Jeanettes Healthy Living I knew that I would have to try some chicken carnitas! I pretty much took my pork carnitas recipe and used it for these chicken carnitas and I used the slow cooker to keep things nice and easy. You pretty much just mix the orange juice based cooking liquid, throw it and the chicken in the slow cooker, shred the chicken and broil it until crispy. To help ensure that the chicken stays nice and moist the cooking liquid is mixed in with the chicken before and after it broils. Of course these chicken carnitas can be used in many things like burritos, enchiladas, taquitos, etc. and my favourite way, in simple tacos with fresh diced onions, cilantro and a hit of lime!

Slow Cooker Chicken Carnitas Tacos
Nice and crispy on the edges!

Slow Cooker Chicken Carnitas Tacos
Feel free to use your favourite taco fillings!

Slow Cooker Chicken Carnitas Tacos

Slow Cooker Chicken Carnitas Tacos

Slow Cooker Chicken Carnitas Tacos

Prep Time: 10 minutes Cook Time: 6 hours Total Time: 6 hours 10 minutes Servings: 4

A lighter version of carnitas using chicken that is cooked in the slow cooker before being broiled until slightly crispy on the edges and moist and tender in middle!

ingredients
  • 1 1/2 pounds boneless and skinless chicken breasts or thighs
  • 3/4 cup orange juice (~2 oranges)
  • 1/4 cup lime juice (~2 limes)
  • 4 cloves garlic, chopped
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 small corn tortillas
  • 1/2 red onion, diced
  • 1/2 cup cilantro, torn
  • salsa to taste (I like a salsa verde here)
  • 2 limes, cut into wedges
directions
  1. Place the chicken in the slow cooker along with the mixture of the orange juice, lime juice, garlic, chili powder, cumin, oregano, salt and pepper and cook on low until tender, about 6-8 hours.
  2. Shred the chicken, mix in 1/4 cup of the juices, spread it out in a single layer on a baking sheet and broil until it starts getting crispy, about 5 minutes. Mix in 1/4 cup of the juices, mix everything up and broil for another 5 minutes before mixing in another 1/4 cup of the juices.
  3. Assemble the tacos on the tortillas with the chicken carnitas along with the onions, cilantro an salsa and serve with the lime wedges.
Option: Replace juices with beer.
Option: Use your favourite tacos toppings!
Nutrition Facts: Calories 474, Fat 4.6g (Saturated 1.9g, Trans 0), Cholesterol 108mg, Sodium 467mg, Carbs 32g (Fiber 5g, Sugars 5.4g), Protein 53g

Nutrition by: Nutritional facts powered by Edamam
Use in:
Chicken Carnitas Burrito Bowl with Cilantro Lime Cauliflower Rice

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Chicken, Crockpot, Food, Gluten-free, Main Course, Mexican, Recipe, Slow Cooker, Taco

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Reader Interactions

Comments

  1. Maria says

    April 23, 2014 at 12:42 pm

    I love that you used the slow cooker!

    Reply
  2. Jenny says

    April 23, 2014 at 12:46 pm

    Slow cooker recipes are the best! Can't wait to try this one!

    Reply
  3. Tieghan says

    April 23, 2014 at 12:52 pm

    Mmm! Carnitas!! These look so good! Love the chicken version!

    Reply
  4. Matt Robinson says

    April 23, 2014 at 2:57 pm

    Slow cooked and crispy edges, perfection. Can't wait to give these a try!

    Reply
  5. A SPICY PERSPECTIVE says

    April 23, 2014 at 3:07 pm

    I love me some tacos! These look incredible!

    Reply
  6. Heather Christo says

    April 23, 2014 at 3:09 pm

    these could not look better!! YUM!

    Reply
  7. Anonymous says

    April 23, 2014 at 4:28 pm

    In the crockpot right now! can't wait to smell the aroma in about 30-45 minutes….Thanks for sharing!

    Reply
  8. Jodee Weiland says

    April 23, 2014 at 6:12 pm

    Kevin, this recipe looks so delicious and full of rich flavors! I know this will become a favorite for my family…thanks for sharing!

    Reply
  9. Gaby says

    April 23, 2014 at 7:05 pm

    Love the slow cooker meals and these are my favorite flavors!!

    Reply
  10. Karly Campbell says

    April 23, 2014 at 8:43 pm

    Oh, yes. This is happening. We are obsessed with carnitas here and I bet my chicken-loving kids would go nuts for this version!

    Reply
  11. md says

    April 23, 2014 at 10:16 pm

    Almost makes me consider buying a slow cooker if it would guarantee chicken breasts that aren't dry… But how practical would that be for one person?

    Reply
  12. Jeanette says

    April 24, 2014 at 2:12 pm

    My son loves carnitas – great idea using chicken and the slow cooker!

    Reply
  13. bev @ bev cooks says

    April 24, 2014 at 2:14 pm

    Abbbbsolute favorite way to eat tacos! And chicken. And Food.

    Reply
  14. Pam says

    April 24, 2014 at 6:41 pm

    I have never had these, but they looked so good I've got them in the crock pot now. Thanks!

    Reply
  15. Julie @ Table for Two says

    April 26, 2014 at 5:30 pm

    Slow cooker recipes are the best! This looks so good and easy!

    Reply
  16. Anonymous says

    April 28, 2014 at 4:57 pm

    These are really easy and very good, the cilantro & lime rice is good too. It was good inside the tacos! Every recipe I've tried from this site has been good.

    Reply
  17. Michelle says

    May 2, 2014 at 12:38 am

    Made these today, they were awesome. Next time I'll double the sauce. When I shredded the chicken it just soaked it all right up. I put salsa on my first one, but not on the other. The flavour is so good, all I used was some cheese and just a little sour cream. My husband just yelled up at me while I'm writing this review " good job babe" , for the third time. Thanks Kevin, it's a keeper.

    Reply
  18. Marlene says

    May 5, 2014 at 8:44 pm

    To make these ahead, I assume you can do everything up through the shredding and then crisp just before serving? I plan to freeze the leftovers uncrisped too. Made mine overnight, put unshredded chicken and sauce into the refrigerator and will shred and crisp right before dinner.

    Reply
  19. Marlene says

    May 5, 2014 at 8:45 pm

    To make these ahead, I assume you can do everything up through the shredding and then crisp just before serving? I plan to freeze the leftovers uncrisped too. Made mine overnight, put unshredded chicken and sauce into the refrigerator and will shred and crisp right before dinner.

    Reply
  20. Marlene Bellamy says

    May 6, 2014 at 5:42 am

    Wow, these were good! I made a double recipe tonight for Cinco de Mayo, as I was hosting my book group. They were a major hit. I had plenty of sauce, with some leftover.

    Reply
  21. Marlene Bellamy says

    May 6, 2014 at 5:45 am

    Also, I made them early in the day and let them sit in the sauce until I was ready to broil them. They didn't crisp up too well but were delicious anyway.

    Reply
  22. Leah says

    May 13, 2014 at 1:06 am

    I just made these today and they were SO GOOD! I feel the need to share this recipe with everybody I know. I'm saving this so that we can have it again SOON. Thanks Kevin!

    Reply
  23. kevin says

    May 13, 2014 at 1:21 am

    Leah: Glad you enjoyed them!

    Reply
  24. Angela says

    June 3, 2014 at 9:29 pm

    These sound great! I am confused by the instructions about the juices, though. It looks like you put all of the juice in the crockpot to cook. Do you then try to pull the liquid off before broiling the meat? The part about adding 1/4, 1/4, and 1/4 juices doesn't make sense to me if all of the liquid has cooked with the meat.

    Reply
  25. kevin says

    June 4, 2014 at 10:10 am

    Angela: By 'juices' at the end I am referring to all of the liquid left in the crockpot after removing the chicken. When done cooking there should be plenty of liquid left in the crockpot to mix in with the shredded chicken to help keep it mice and moist.

    Reply
  26. Gabriella Acuña Lopez says

    July 15, 2014 at 9:48 am

    I'm dying to try this recipe, but I don't have a slow cooker. Is there any other way of cooking the chicken and still get the same result? Thank you for an awesome and totally inspiring blog! Gabs from Sweden

    Reply
  27. kevin says

    July 21, 2014 at 12:32 pm

    Gabriella Acuña Lopez: You could do it on the stove top. Cut the chicken into 2 inch pieces, optionally brown the chicken then add all of the ingredients that went into the slow cooker, bring to a boil, reduce the heat and simmer, covered, until the chicken is tender and easy to shred. Once the chicken is cooked you can continue with the recipe above. You may need to add some extra liquid to the pot, maybe 1/2 – 1 cup chicken broth or water, you want enough liquid so the chicken is just covered. If you do need to add extra liquid, simmer what is left in the pan until it reduces to 1 cup after you remove the chicken.

    Reply
  28. Anonymous says

    July 31, 2014 at 11:38 pm

    My husband made these tonight. Delicious! I think these are my new favorites! I'm following a pretty healthy food program and this is completely compliant if I use brown rice tortillas. I'm going to share with my friends on the program. The broiling is the key. Loved it!

    Reply
  29. Jen Bellenger says

    August 10, 2014 at 4:15 pm

    Hi Kevin, I'm new to cooking chicken…should this be boneless/skinless or bone-in? Also is it an easy recipe to double? Thanks!

    Reply
  30. kevin says

    August 16, 2014 at 9:00 pm

    Jen Bellenger: Boneless and skinless chicken, I have updated the recipe to clarify this. Thanks for pointing that out! Yes you can easily double this recipe.

    Reply
  31. Michelle C. says

    August 16, 2014 at 9:44 pm

    Is the calorie count per serving or whole recipe.? These look so good. Can't wait to try them.

    Reply
  32. kevin says

    August 16, 2014 at 9:46 pm

    Michelle C.: The calorie count is per serving. Enjoy!

    Reply
  33. Dana says

    September 23, 2014 at 6:17 pm

    Can't get enough healthy swaps for recipes! The crispy edges look so yummy.

    Reply
  34. Anonymous says

    October 14, 2014 at 12:07 pm

    These are awesome. My girls, ages 13 & 16, absolutely love this meal and that says a lot as they can sometimes be picky. There are four of us and we always finish these and wish we had a little more remaining either to eat at dinner or for leftovers for a snack. I needs to start using about 2 pounds of meat rather than the 1.5 in the recipe.

    With the exception of one change, I do follow the recipe as written. Instead of 1 tablespoon of chili powder I use 1/2 tablespoon of chili powder and 1/2 tablespoon of Spanish bittersweet smoked paprika. I haven't done them with the 1 T of chili powder but I am sure that they would be equally delish. I choose to use the smoked paprika because it has been one of my favorite spices lately. I use it in chili, fish & shrimp tacos, etc. Also, I always use boneless and skinless chicken thighs. I prefer the taste of thighs in general and almost always use them when using the slow cooker. So far when we've had these (3 times) I saute red peppers and red onions to have on them and we also serve with sour cream if desired. I do want to try them with the raw red onions and cilantro.

    I've been using uncooked Tortilla Land flour tortillas ( http://www.tortillaland.com/Tortillas/Flour-Tortillas ). I cook these on the grill until they have a slightly crisp edge to them. Because of the size of the shells, the meal is actually closer to fajitas rather than tacos. I love corn tortillas from the grill also and will try the recipe with those.

    Overall, a great recipe that I have shared with a few of my siblings and friends. Thanks for sharing.

    Reply
  35. Anonymous says

    November 5, 2014 at 1:38 pm

    Great recipe. My family loved this meal!

    Reply
  36. Ant P says

    November 9, 2014 at 5:04 pm

    This was awesome! I made it last night for a family dinner and every single person (10 of us- from 4 yo to 81 yo) loved it! I adjusted the spices and liquid because I used more chicken. I used equal amounts of fresh OJ and store-bought OJ because I didn't have enough fresh. I sprinkled a little of the same dry spices over the shredded chicken before I broiled it. I served it with white rice, and a taco bar of flour and rice tortillas, salsa, sour cream, shredded cheddar cheese, roasted red peppers and red onions. Everyone wanted (and took home) leftovers. I will definitely be making this again and again and again. Keeper recipe!!

    Reply
  37. Emily Kalbun says

    November 17, 2014 at 4:03 pm

    hey I have a question. Do you take the chicken and dribble the juices over each time before you toast it each time until the juices are gone? I just want to make it perfectly right because it looks fabulous ;D

    Reply
  38. kristen mamulski says

    January 22, 2015 at 3:25 pm

    Hi,
    Do you rub the dry herbs onto the chicken or just simply place them in the slow cooker?

    Reply
  39. kevin says

    February 4, 2015 at 12:20 am

    kristen mamulski: I just place the dry herbs in the slow cooker with everything else and mix it up but you could dry rub if you wish to. Enjoy!

    Reply
  40. Anonymous says

    April 2, 2015 at 3:30 am

    Should the chicken be frozen or thawed out before putting it in the slow cooker?

    Reply
  41. Cheesesteak says

    April 30, 2015 at 1:48 am

    Hey Kevin, looks great. I highly recommend you try this "Tinga" style once if you like it spicy. Really it would only mean adding a few chipotle peppers in the Adobo sauce you find in a can. Delicious.

    Reply
  42. kevin says

    April 30, 2015 at 11:22 am

    Cheesesteak: The chipotles in adobo would add an amazing smokiness!

    Reply
  43. Melanie says

    May 10, 2015 at 5:18 pm

    Where is all the fat coming from? I don't see any oil in the recipe, and while I understand that chicken breast isn't fat-free, 14-15 grams per serving seems high.

    Reply
  44. kevin says

    May 10, 2015 at 6:15 pm

    Melanie: You are right, the fat content should be a lot less. I am not sure how that happened.

    Reply
  45. Anonymous says

    September 11, 2015 at 3:18 am

    Also where are all the calories coming from? 4oz Boneless, skinless breast is only about 120 calories.the corn tortillas and little bit of orange and lime juice cant be 300 calories.

    Reply
  46. LJ says

    September 21, 2015 at 11:50 pm

    This was a great recipe. All four of my kids loved it. Thanks.

    Reply
  47. Unknown says

    January 25, 2016 at 10:26 pm

    I made this recipe for a Rock the Crock event at work. The only adjustments I made was that I added a small amount of white onion and cilantro mix to the pot after it had finished cooking. I ended up winning first place and someone just demanded the recipe lol! Very good recipe and thank you so much for sharing!

    Reply
  48. kevin says

    January 26, 2016 at 1:28 pm

    Unknown: Congrats on the win and I'm glad they went over well! This is definitely one of my favourite recipes!

    Reply
  49. Anonymous says

    January 27, 2016 at 12:06 am

    My family of 5 all loved this!

    Reply
  50. Anonymous says

    April 22, 2016 at 12:16 am

    I made these tonight. They turned out fine. I don't have lime juice, so I substituted with lemon. I'm sure the lime makes it great!

    Reply
  51. Kelli says

    May 6, 2016 at 1:04 am

    This was dinner tonight. Fabulous! Thank you for sharing your recipes. Soooo good!

    Reply
  52. Suzykue says

    January 8, 2017 at 2:28 pm

    its in my crockpot now!

    Reply
  53. Angela Davidson says

    July 17, 2017 at 2:58 pm

    I made this last night and loved it. Does the nutritional info include the tortillas? I ate it without tortillas, is it possible to get the nutritional info for just the chicken?
    Thank you!

    Reply
  54. Anonymous says

    November 13, 2017 at 5:14 pm

    I absolutely love this recipe! I typically double it and make it once a week for the family!

    Do you think ground beef would work in this recipe?

    Reply
  55. Natalie says

    September 7, 2018 at 3:41 pm

    Hi there, are you supposed to add the salsa to the crockpot also, or no?

    Reply
    • kevin says

      September 8, 2018 at 7:27 am

      The (optional) salsa is for serving with the tacos and it does not go into the crockpot. Enjoy!

      Reply
  56. Ally says

    September 12, 2018 at 2:23 pm

    Made this yesterday and it was delish! Served with fresh Pico de Gallo, diced avocado, sour cream, diced pickled jalapeno, cilantro and limes wedges with corn tortillas. Had it for breakfast today I loved it that much!

    Reply
  57. Liana says

    December 2, 2018 at 9:52 am

    Slow cooked but turned out super dry.. guess I should’ve done it for less time. Since it’s already dry should I go through the broiling steps? Will that make it worse or better?

    Reply
    • kevin says

      December 3, 2018 at 11:23 am

      There should be plenty of juices left in the slow cooker to mix in with the shredded chicken and keep it nice and moist.

      Reply
  58. Jessica says

    February 4, 2019 at 7:38 pm

    Omg! Such a great recipe! I doubled the recipe for a taco bar I was putting together! Everyone loved the chicken!

    Reply
  59. Lisa says

    August 10, 2019 at 1:39 pm

    This is one of my favorite recipes, and I have made it numerous times. I use the chicken in tacos, enchiladas, flautas, quesadillas and nachos. I was wondering how long to cook the chicken if I used an Instapot instead of a slow cooker.

    Reply
  60. April says

    January 5, 2020 at 9:39 pm

    Could this recipe be done in the instant pot? I am gone from home for to long to use the slow cooker. If so how long do you think they should be cooked for? I have had these using a pork shoulder roast and they were terrific. We like too put cole slaw on them. Just the cabbage without the dressing.

    Reply
    • kevin says

      January 21, 2020 at 11:27 am

      You can do this in an instant pot. Check the instructions for cooking shredded chicken! Enjoy!

      Reply
  61. Mary Kessinger says

    January 15, 2020 at 4:03 pm

    Made these last night, saw recipe too late to use slow cooker, still turned out excellent! Thank you so much for a new family favorite! Love your recipes!

    Reply
  62. Phyllis says

    August 24, 2020 at 6:48 pm

    Oh Kevin, you hit it out of the ballpark on this one! I made it today and have been enjoying the wonderful smells as it soaked all day in the slow cooker. Now it’s done and I haven’t even got it to the oven yet, and the truth is we may devour it before it gets there! Just delicious!!! Thank you so very much!

    Reply
  63. Anita Sweeney says

    February 17, 2021 at 4:25 pm

    Do you know how long in an instant pot?

    Reply
    • kevin says

      February 22, 2021 at 10:55 am

      I am not to familiar with Instant Posts… probably around 10-15 minutes on high.

      Reply
  64. Erin says

    June 9, 2021 at 9:29 am

    I just found this recipe and want to try it today. Does the chicken have to be defrosted or can I put frozen chicken in and will that change the cook times (frozen vs. defrosted?)

    Reply
    • kevin says

      June 15, 2021 at 1:10 pm

      I use fresh or defrosted chicken.

      Reply
  65. Brooke says

    February 2, 2023 at 7:21 am

    My husband and I had these tacos for dinner last night and they were absolutely delicious. I try a new recipe that I find on Pinterest at least once a week and this is by far the best new recipe I’ve found in ages. So easy to prepare… Throw the small amount of ingredients in a slow cooker, walk away, and then add a few minutes of prep time before serving. Very little work and the outcome is outstanding. A restaurant quality meal for sure. Thanks for sharing, Kevin. This recipe will be on repeat at our house.

    Reply

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