Chicken Carnitas Recipe - Instant Pot, Slow Cooker, or Oven
Tender, flavorful chicken carnitas made with aromatic spices including cumin, coriander, and chili powder. This versatile Mexican-inspired dish works perfectly in tacos, burritos, or bowls. The recipe offers multiple cooking methods - stovetop, oven, Instant Pot, or slow cooker - making it adaptable to any kitchen setup. The chicken becomes incredibly tender and easily shreds, while optional chipotle powder adds a smoky kick. Finish with a quick sear for crispy edges if desired.
Ingredients
- 1 onion, diced
- 1 tablespoon oil
- 6 garlic cloves, rough chopped
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 tablespoon chili powder
- 2 teaspoons kosher salt
- ¼ teaspoon chipotle powder(optional)
- 1 cup water
- 1 tablespoon soy sauce or GF Braggs Liquid Amino AcidsGF Braggs Liquid Amino Acids1:1gluten-freegluten-freesoy-free
removes liquid aminos for soy-free
Full guide → - 1 tablespoon apple cider vinegar
- 1 tablespoon dried oregano
- 1 can diced green chilies(optional)
- 3 lbs chicken, boneless, skinless breast or thighs, left whole
Instructions
- 1
Heat oil in Dutch oven over medium-high heat
- 2
Add onion and saute for 2 minutes, stirring
- 3
Add garlic, reduce to medium heat, saute 4-5 minutes until fragrant and golden
- 4
Add all spices and salt, toast for 1-2 minutes
- 5
Add water, soy sauce, and vinegar, then stir in oregano and optional green chilies
- 6
Place chicken in the liquid
- 7
Bring to a simmer, then cover and cook on stovetop over medium-low for 45 minutes or in 400F oven
- 8
Check chicken breasts at 35-40 minutes as they may finish earlier
- 9
Cook until chicken reaches 165-170F and shreds easily with forks
- 10
Shred the meat and simmer gently until some liquid evaporates, about 5-10 minutes
- 11
For crispy carnitas, simmer until liquid is gone then pan sear in oil or broil on sheet pan
Tips
Check chicken breast doneness earlier than thighs as they cook faster and can become dry if overcooked.
For maximum flavor, let the shredded chicken simmer in the cooking liquid to absorb more seasonings before crisping.
Substitute lime juice for apple cider vinegar or use bay leaves instead of oregano for flavor variations.
Good to Know
Refrigerate for up to 4 days in airtight container. Reheat gently to avoid drying out the chicken.
Can be made 1-2 days ahead. The flavors actually improve overnight. Reheat and add crisping step just before serving.
Serve in warm tortillas with cilantro, onions, and lime, or over rice with black beans and avocado.
Common Mistakes
Don't skip toasting the spices to avoid flat flavor.
Don't overcook chicken breasts to avoid dry, stringy texture.
Don't skip the final simmering step to avoid watery carnitas.
Substitutions
Gluten-Free Swaps
removes liquid aminos for soy-free
Full guide →General Alternatives
FAQ
Can I use frozen chicken for this recipe?
Yes, but add 10-15 minutes to cooking time and ensure chicken reaches 165F internal temperature before shredding.
What if I don't have a Dutch oven?
Use any heavy-bottomed pot with a tight-fitting lid, or transfer everything to a slow cooker or Instant Pot.
How long will the carnitas keep in the freezer?
Properly stored carnitas will keep for up to 3 months in the freezer. Thaw overnight before reheating.