I couldn’t resist adding this gluten-free, Whole30 and Keto chicken carnitas to my Paleo chicken slow cooker recipes because it serves six, has seven reviews, and only needs ten minutes of active prep before the Instant Pot or slow cooker finishes it.
I love a recipe that surprises you. I started making these chicken carnitas because I wanted something bold but easy, and with boneless skinless chicken thighs and a splash of fresh lime juice it quickly became my go-to.
This one sits weirdly comfortable among my Paleo Crock Pot Chicken Recipes and even people following Whole30 Carnitas Crockpot rules tend to fan over it, so youre not the only one tempted. I wont give away all the little tricks here, but know theres a crispy payoff that makes you rethink simple chicken.
Try it and dont be shocked if you crave it again.
Ingredients
- Chicken thighs: Rich in protein and iron, moist dark meat, adds hearty savory depth.
- Orange juice: Citrus sweetness and vitamin C, brings acidity that balances rich flavors.
- Lime juice: Sharp sour brightness, boosts flavor and cuts through fattiness of chicken.
- Garlic: Pungent and aromatic, offers allicin benefits and savory background notes.
- Onion: Adds sweetness when cooked, plus fiber and natural umami for depth.
- Cumin: Warm earthy spice, gives taco like taste and aids digestion slightly.
- Avocado oil: High in monounsaturated fats, great for crisping and stable at heat.
- Cilantro: Fresh herb with bright citrus notes, offers vitamin K and freshness.
- Bay leaves: Subtle herbal aroma, background layer of savory complexity.
- Chicken broth: Adds umami and moisture low sodium stock keeps salt in check.
Ingredient Quantities
- 3 lb boneless skinless chicken thighs (about 6 thighs or use breasts if you prefer)
- 1 cup low sodium chicken broth
- 1/4 cup fresh orange juice (about 1 small orange)
- 2 tbsp fresh lime juice (about 1 lime)
- 1 medium yellow onion, sliced
- 4 cloves garlic, minced
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 2 bay leaves
- 1 tbsp avocado oil or olive oil for crisping
- Fresh cilantro and lime wedges for serving (optional)
How to Make this
1. Pat the 3 lb boneless skinless chicken thighs dry and season them lightly with the 1 tsp sea salt and 1/2 tsp black pepper, don’t stress about perfect coverage.
2. In the bottom of your Instant Pot or Slow Cooker add 1 cup low sodium chicken broth, 1/4 cup fresh orange juice, 2 tbsp fresh lime juice, the sliced medium yellow onion, the 4 cloves garlic minced, 1 tbsp chili powder, 2 tsp ground cumin, 1 tsp dried oregano and the 2 bay leaves; stir so the spices are mixed in the liquid.
3. Nestle the chicken thighs into the liquid, pressing them down so they’re mostly submerged; if using breasts it works fine too.
4. For Instant Pot: seal and cook on High Pressure for 12 minutes, then allow a natural pressure release for 10 minutes, then quick release any remaining pressure. For Slow Cooker: set on Low and cook 4 to 5 hours or on High for 2 to 3 hours until the chicken shreds easily.
5. Remove the chicken to a cutting board or bowl, discard the bay leaves, then shred with two forks or tongs; pour the cooking liquid into a fat separator or skim the fat and save a little for flavor.
6. If the shredded chicken seems dry, mix in a few tablespoons of the reserved cooking liquid so it’s moist but not soupy, it’s okay to adjust here.
7. To get crispy carnitas: heat 1 tbsp avocado oil or olive oil in a large skillet over medium high heat, spread the shredded chicken in an even layer and press down a bit, let it brown without stirring for 3 to 4 minutes then stir and crisp the other side for another 3 minutes; or spread on a rimmed baking sheet and broil until edges crisp, watch it cause it goes fast.
8. Taste and adjust salt or squeeze extra lime juice if needed, serve the crispy chicken carnitas with chopped fresh cilantro and lime wedges on the side, enjoy however you like it.
Equipment Needed
1. Instant Pot or slow cooker, whichever you got and prefer
2. Liquid measuring cup and a set of measuring spoons (1 cup, 1/4 cup, tbsp, tsp)
3. Cutting board and a sharp chef knife
4. Citrus juicer or reamer, or just a fork to squeeze the orange and lime
5. Mixing spoon or silicone spatula to stir the broth and spices
6. Tongs plus two forks for removing and shredding the chicken
7. Fat separator or a fine mesh strainer and a ladle to skim/save the cooking liquid
8. Large skillet for crisping the shredded chicken or a rimmed baking sheet if you want to broil
9. Bowl for shredding and oven mitts for handling hot pans
FAQ
Chicken Carnitas (Slow Cooker Or Instant Pot) Recipe Substitutions and Variations
- Chicken thighs: use boneless skinless chicken breasts if you prefer leaner meat, same weight but watch for quicker cook time, or for classic carnitas flavor swap to pork shoulder (about 3 lb) and increase cooking time until fork tender.
- Low sodium chicken broth: swap with vegetable broth or plain water plus 1 tsp chicken bouillon, or for a deeper flavor use low alcohol beer or light beer instead, just cut back on any added salt.
- Fresh orange juice: bottled orange juice is fine, or dissolve 2 tbsp orange marmalade in 1/4 cup warm water for a sweeter caramelized note, works well if you dont have a fresh orange.
- Chili powder and cumin: if you dont have chili powder try 1 tsp smoked paprika plus a pinch of cayenne, and if out of ground cumin use 1 tsp ground coriander or 1/2 tsp caraway for a similar warm earthiness.
Pro Tips
1) Sear the pieces first if you can. A quick 2 to 3 minute brown in the pot or a hot skillet adds a ton of flavor before you pressure or slow cook. If you use breasts, cut the pressure time down a bit so they dont dry out.
2) Save and concentrate the cooking liquid. Strain it, skim fat but keep a tablespoon or two for richness, then simmer the rest down to a glossy jus you can spoon over the shredded chicken. That gives deeper flavor than just tossing the chicken back in watery liquid.
3) Let the meat rest a few minutes before shredding and dont over-shred. Resting helps the juices redistribute, and leaving some chunkiness gives better texture and crisping later. Smaller shreds can get gummy, bigger pieces crisp up nicer.
4) For maximum crispiness try this trick: toss the shredded chicken with a tiny bit of baking powder and a pinch of salt before you spread it in the pan or on a sheet. Use high heat, dont stir for the first few minutes so a crust forms, then flip once. Watch it closely under the broiler cause it goes from perfect to burned fast.
Chicken Carnitas (Slow Cooker Or Instant Pot) Recipe
I couldn't resist adding this gluten-free, Whole30 and Keto chicken carnitas to my Paleo chicken slow cooker recipes because it serves six, has seven reviews, and only needs ten minutes of active prep before the Instant Pot or slow cooker finishes it.
6
servings
510
kcal
Equipment: 1. Instant Pot or slow cooker, whichever you got and prefer
2. Liquid measuring cup and a set of measuring spoons (1 cup, 1/4 cup, tbsp, tsp)
3. Cutting board and a sharp chef knife
4. Citrus juicer or reamer, or just a fork to squeeze the orange and lime
5. Mixing spoon or silicone spatula to stir the broth and spices
6. Tongs plus two forks for removing and shredding the chicken
7. Fat separator or a fine mesh strainer and a ladle to skim/save the cooking liquid
8. Large skillet for crisping the shredded chicken or a rimmed baking sheet if you want to broil
9. Bowl for shredding and oven mitts for handling hot pans
Ingredients
-
3 lb boneless skinless chicken thighs (about 6 thighs or use breasts if you prefer)
-
1 cup low sodium chicken broth
-
1/4 cup fresh orange juice (about 1 small orange)
-
2 tbsp fresh lime juice (about 1 lime)
-
1 medium yellow onion, sliced
-
4 cloves garlic, minced
-
1 tbsp chili powder
-
2 tsp ground cumin
-
1 tsp dried oregano
-
1 tsp sea salt
-
1/2 tsp freshly ground black pepper
-
2 bay leaves
-
1 tbsp avocado oil or olive oil for crisping
-
Fresh cilantro and lime wedges for serving (optional)
Directions
- Pat the 3 lb boneless skinless chicken thighs dry and season them lightly with the 1 tsp sea salt and 1/2 tsp black pepper, don't stress about perfect coverage.
- In the bottom of your Instant Pot or Slow Cooker add 1 cup low sodium chicken broth, 1/4 cup fresh orange juice, 2 tbsp fresh lime juice, the sliced medium yellow onion, the 4 cloves garlic minced, 1 tbsp chili powder, 2 tsp ground cumin, 1 tsp dried oregano and the 2 bay leaves; stir so the spices are mixed in the liquid.
- Nestle the chicken thighs into the liquid, pressing them down so they’re mostly submerged; if using breasts it works fine too.
- For Instant Pot: seal and cook on High Pressure for 12 minutes, then allow a natural pressure release for 10 minutes, then quick release any remaining pressure. For Slow Cooker: set on Low and cook 4 to 5 hours or on High for 2 to 3 hours until the chicken shreds easily.
- Remove the chicken to a cutting board or bowl, discard the bay leaves, then shred with two forks or tongs; pour the cooking liquid into a fat separator or skim the fat and save a little for flavor.
- If the shredded chicken seems dry, mix in a few tablespoons of the reserved cooking liquid so it's moist but not soupy, it's okay to adjust here.
- To get crispy carnitas: heat 1 tbsp avocado oil or olive oil in a large skillet over medium high heat, spread the shredded chicken in an even layer and press down a bit, let it brown without stirring for 3 to 4 minutes then stir and crisp the other side for another 3 minutes; or spread on a rimmed baking sheet and broil until edges crisp, watch it cause it goes fast.
- Taste and adjust salt or squeeze extra lime juice if needed, serve the crispy chicken carnitas with chopped fresh cilantro and lime wedges on the side, enjoy however you like it.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 250g
- Total number of serves: 6
- Calories: 510kcal
- Fat: 36g
- Saturated Fat: 10g
- Trans Fat: 0.2g
- Polyunsaturated: 6g
- Monounsaturated: 18g
- Cholesterol: 317mg
- Sodium: 410mg
- Potassium: 620mg
- Carbohydrates: 3.5g
- Fiber: 0.4g
- Sugar: 2.5g
- Protein: 43g
- Vitamin A: 200IU
- Vitamin C: 5mg
- Calcium: 10mg
- Iron: 1mg
