Chicken Carnitas Recipe (Instant Pot, Slow Cooker, Dutch Oven) Recipe
Cook chicken carnitas in an Instant Pot, on the stovetop, or baked in the oven with only 15 minutes of hands-on time! Great for meal prepping - make ahead on Sunday then turn these into tacos, quesadillas, breakfast skillets, burrito bowls or nachos during the workweek!
How to Make the Best Chicken Carnitas Recipe (Instant Pot, Slow Cooker, Dutch Oven)
These chicken carnitas are incredibly versatile and can be made three different ways: in a Dutch oven, Instant Pot, or slow cooker. The blend of cumin, coriander, chili powder, and optional chipotle creates layers of flavor that make this shredded chicken absolutely irresistible. With only 15 minutes of hands-on time, this is the perfect recipe for busy weeknights or weekend meal prep.
What makes this recipe so special is how the chicken becomes incredibly tender and flavorful as it braises in the aromatic liquid. The onions and garlic create a savory base, while the apple cider vinegar adds a subtle brightness that balances the warm spices. Once shredded, the meat absorbs all those delicious juices, resulting in carnitas that are juicy, flavorful, and perfect for any Mexican-inspired dish.
Use these chicken carnitas for tacos, burrito bowls, quesadillas, nachos, or even breakfast skillets with eggs. For an extra-special touch, crisp up the edges under the broiler or in a hot skillet before serving—the contrast of crispy and tender is absolutely divine.
Chicken Carnitas Recipe (Instant Pot, Slow Cooker, Dutch Oven)
Cook chicken carnitas in an Instant Pot, on the stovetop, or baked in the oven with only 15 minutes of hands-on time! Great for meal prepping - make ahead on Sunday then turn these into tacos, quesadillas, breakfast skillets, burrito bowls or nachos during the workweek!
Ingredients
Chicken Carnitas
Instructions
Prepare and Cook
- If baking in a Dutch oven, preheat oven to 400F.
- Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add onion, saute 2 minutes, stirring. Add garlic, turn heat to medium, and saute for 4-5 minutes until fragrant and golden and onions are tender. Add spices and salt, toasting for 1-2 minutes.
- Add water, soy sauce and vinegar. Add oregano and optional green chilies. Stir.
- Place chicken in the liquid. At this point, you could place it all in your instant pot or slow cooker.
- Bring to a simmer. Cover and either simmer on the stove on med-low for 45 minutes or place in the hot oven.
- If cooking breasts, check at 35-40 minutes, they may be done depending on thickness and size. Thighs will need the whole 45 minutes, perhaps a little more, depending on size.
- You'll know the meat is done when it reaches 165-170F, or when it is tender and shreds easily with two forks. Shred the meat, then simmer gently on the stove until some of the liquid has evaporated, about 5-10 more minutes.
- If you like crispy carnitas, simmer until all the liquid is gone (or drain well), then pan sear in oil to crisp, or place on a sheet pan, spray with oil, and broil in the oven.
Notes
- For Instant Pot: Add all ingredients to the pot, set to high pressure for 15 minutes with natural release for 10 minutes.
- For Slow Cooker: Add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- The carnitas can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
- For extra crispy carnitas, spread the shredded meat on a baking sheet and broil for 3-5 minutes until the edges are crispy.
