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!
Nice and crispy on the edges!
Feel free to use your favourite taco fillings!
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!
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
- 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.
- 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.
- Assemble the tacos on the tortillas with the chicken carnitas along with the onions, cilantro an salsa and serve with the lime wedges.
Option: Use your favourite tacos toppings!
Carnitas Tacos
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Tinga Tacos
Beef Barbacoa Tacos
Pollo Pibil Tacos with Citrus Salsa
Slow Cooker Balsamic Glazed Roast Beef
Jamaican Jerk Beef Tacos with Pineapple and Banana Salsa
Slow Cooker Honey Garlic Sesame Chicken
Chorizo and Potato Tacos with Avocado Salsa Verde
Chipotle Slow Cooker Pork Carnitas
Mexican Shredded Beef
Chicken Mole Tacos
Pork Adobo Tacos
Chicken and Avocado Tacos
20 Minute Skinny Sesame Chicken
Carne Guisada Tacos
Sesame Chicken
Chicken Tinga Tacos
General Tso’s Chicken
Maria says
I love that you used the slow cooker!
Jenny says
Slow cooker recipes are the best! Can't wait to try this one!
Tieghan says
Mmm! Carnitas!! These look so good! Love the chicken version!
Matt Robinson says
Slow cooked and crispy edges, perfection. Can't wait to give these a try!
A SPICY PERSPECTIVE says
I love me some tacos! These look incredible!
Heather Christo says
these could not look better!! YUM!
Anonymous says
In the crockpot right now! can't wait to smell the aroma in about 30-45 minutes….Thanks for sharing!
Jodee Weiland says
Kevin, this recipe looks so delicious and full of rich flavors! I know this will become a favorite for my family…thanks for sharing!
Gaby says
Love the slow cooker meals and these are my favorite flavors!!
Karly Campbell says
Oh, yes. This is happening. We are obsessed with carnitas here and I bet my chicken-loving kids would go nuts for this version!
md says
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?
Jeanette says
My son loves carnitas – great idea using chicken and the slow cooker!
bev @ bev cooks says
Abbbbsolute favorite way to eat tacos! And chicken. And Food.
Pam says
I have never had these, but they looked so good I've got them in the crock pot now. Thanks!
Julie @ Table for Two says
Slow cooker recipes are the best! This looks so good and easy!
Anonymous says
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.
Michelle says
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.
Marlene says
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.
Marlene says
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.
Marlene Bellamy says
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.
Marlene Bellamy says
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.
Leah says
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!
kevin says
Leah: Glad you enjoyed them!
Angela says
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.
kevin says
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.
Gabriella Acuña Lopez says
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
kevin says
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.
Anonymous says
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!
Jen Bellenger says
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!
kevin says
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.
Michelle C. says
Is the calorie count per serving or whole recipe.? These look so good. Can't wait to try them.
kevin says
Michelle C.: The calorie count is per serving. Enjoy!
Dana says
Can't get enough healthy swaps for recipes! The crispy edges look so yummy.
Anonymous says
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.
Anonymous says
Great recipe. My family loved this meal!
Ant P says
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!!
Emily Kalbun says
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
kristen mamulski says
Hi,
Do you rub the dry herbs onto the chicken or just simply place them in the slow cooker?
kevin says
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!
Anonymous says
Should the chicken be frozen or thawed out before putting it in the slow cooker?
Cheesesteak says
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.
kevin says
Cheesesteak: The chipotles in adobo would add an amazing smokiness!
Melanie says
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.
kevin says
Melanie: You are right, the fat content should be a lot less. I am not sure how that happened.
Anonymous says
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.
LJ says
This was a great recipe. All four of my kids loved it. Thanks.
Unknown says
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!
kevin says
Unknown: Congrats on the win and I'm glad they went over well! This is definitely one of my favourite recipes!
Anonymous says
My family of 5 all loved this!
Anonymous says
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!
Kelli says
This was dinner tonight. Fabulous! Thank you for sharing your recipes. Soooo good!
Suzykue says
its in my crockpot now!
Angela Davidson says
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!
Anonymous says
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?
Natalie says
Hi there, are you supposed to add the salsa to the crockpot also, or no?
kevin says
The (optional) salsa is for serving with the tacos and it does not go into the crockpot. Enjoy!
Ally says
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!
Liana says
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?
kevin says
There should be plenty of juices left in the slow cooker to mix in with the shredded chicken and keep it nice and moist.
Jessica says
Omg! Such a great recipe! I doubled the recipe for a taco bar I was putting together! Everyone loved the chicken!
Lisa says
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.
April says
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.
kevin says
You can do this in an instant pot. Check the instructions for cooking shredded chicken! Enjoy!
Mary Kessinger says
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!
Phyllis says
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!
Anita Sweeney says
Do you know how long in an instant pot?
kevin says
I am not to familiar with Instant Posts… probably around 10-15 minutes on high.
Erin says
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?)
kevin says
I use fresh or defrosted chicken.
Brooke says
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.
Spinster says
I made this for burrito bowls 2 days ago and, therefore, didn’t use tortillas. I also made a little extra juice, and used minced garlic (vs. garlic cloves) and dried cilantro (vs. fresh cilantro). This tastes really nice, and there’s plenty for leftovers. Definitely a keeper.