Slow Cooker Crispy Chicken Carnitas

NOTE: As an Amazon Associate I earn from qualifying purchases.
Find this recipe useful? Share it with your friends!

Slow Cooker Crispy Chicken Carnitas couldn’t be any simpler!


Slow Cooker Crispy Chicken Carnitas

Slow Cooker Crispy Chicken Carnitas is a simple, yet tasty busy night meal. Just throw everything into the slow cooker and forget it. Serve with Spanish Rice and Cheesy Refried Bean Casserole for a complete meal.

It all starts with crispy shredded chicken that we’ve pressure cooked, then shredded and broiled for a hot second, so the chicken gets nice and crispy on the outside but stays tender and juicy on the inside. We then tuck it into warm, white corn tortillas and move on to the topping possibilities. There’s just something about simple toppings that do it with these. Diced onions and chopped cilantro are really all this needs. And chipotle flavors. Because sauce makes the world a better place!

Here are some other good accompaniments for this recipe homemade Classic Mexican Guacamole and Chile de Arbol Salsa.

  • Author: Gimme Me Some Oven
  • Prep Time: 15
  • Cook Time: 270
  • Total Time: 285


  • 45 pounds boneless skinless chicken breasts*
  • 1 bottle beer (or chicken stock, if you do not like to cook with alcohol)
  • 1 small white onion, diced
  • 4 cloves garlic, peeled and minced
  • 1 tablespoon chipotle powder (or 1 chipotle in adobo sauce, minced)
  • 2 teaspoons cumin
  • 1 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 1/2 teaspoons salt
  • 24 fresh limes


  1. Add the chicken, beer, onion, garlic, chipotle, cumin, black pepper, chili powder, and salt to the bowl of a large slow cooker. Gently toss to combine.
  2. Cook on low for 6-8 hours or on high for 4-5 hours until the chicken is completely tender and shreds easily with a fork.
  3. Once the chicken is cooked, preheat your broiler to high heat and grease one large baking sheet with cooking spray. Use a fork to shred the chicken into bite-sized pieces. Then use a slotted spoon to transfer it to the prepared baking sheet, spreading the chicken in an even layer and leaving the juices behind in the slow cooker. Don’t discard the juices, we’re going to use them later!
  4. Place one sheet under the broiler, 2 racks down from the very top, and broil for about 5-6 minutes, or until the edges of the chicken begin browning and crisping up. Remove the sheet from the oven, then ladle about 1/2 cup of the juices from the slow cooker evenly over the chicken, and then give it a good toss with some tongs so that the chicken is evenly coated with the juices. Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/2 cup of broth over the crispy chicken. Broil for an additional 5 minutes. Then remove sheet from the oven, and toss chicken with the remaining broth. Then drizzle with however much fresh lime juice you’d like, and toss once more to combine.
  5. Serve immediately in tacos, burritos, salads, or whatever sounds good to you! This chicken can also be refrigerated in a sealed container for up to 3 days, or frozen in a sealed container for up to 3 months.


  • Serving Size: 4
Find this recipe useful? Share it with your friends!