Crispy Chicken Carnitas (Instant Pot, Stove Top or Slow Cooker)
Crispy Chicken Carnitas provide 23g protein and 261 calories per serving — a versatile base for tacos, bowls, or standalone meals. Eight servings prep quickly across stovetop, instant pot, or slow cooker, so you can batch-cook shredded chicken that stores better than whole pieces and customizes easily throughout the week.
Ingredients
- •Olive oil(60g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Yellow Onion
- •Garlic
- •Chicken Thigh, Boneless Skinless(907g)
Boneless skinless thighs. Fattier than breast but more forgiving to cook.
- •Low Sodium Chicken Broth(480g)
- •Orange Juice, Fresh(120g)
- •1 bay leaf
- •Taco Seasoning, Packet (E.G. Old El Paso)(60g)
Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.
- •1 cup finely chopped fresh cilantro
- •Tortilla, Flour, Regular, Shelf Stable
Instructions
- 1Heat the olive oil in a large pot over medium heat until glistening, about 2 minutes. Add half of the onion and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
- 2Add the chicken thighs, chicken broth, fresh orange juice, and taco seasoning to the pot. Increase heat to high and bring to a boil, about 5–7 minutes, then reduce to a simmer. Cover and cook for 45 minutes until the chicken is very tender and shreds easily with a fork.
- 3While the chicken cooks, preheat your broiler to high. Line a rimmed sheet pan with foil for easy cleanup.
- 4Using a slotted spoon, transfer the cooked chicken to the prepared sheet pan, reserving the cooking liquid in the pot. Use two forks to shred the chicken into 1-inch pieces and spread into an even layer. Brush the shredded chicken with ¼ cup of the reserved cooking liquid.
- 5Broil the chicken over high heat for 10 minutes, tossing halfway through, until the edges are crispy and golden brown.
- 6Divide the crispy chicken evenly into 4 airtight containers while hot. Pour 2–3 tablespoons of the reserved cooking liquid into each container to keep the chicken moist during storage.
- 7In a small bowl, combine the remaining raw onion with fresh cilantro and divide into 4 separate small containers.
- 8Pack the flour tortillas separately. Reheat the chicken and serve with tortillas and the fresh onion-cilantro mixture.
Nutrition — Per Serving
261
calories
23g
protein
17g
fat
- Carbohydrates
- 6g
- Saturated fat
- 2.9g
- Sodium
- 595 mg
- Dietary fiber
- 0.0g
8 servings per batch · ~203g each
Macro data sourced from USDA FoodData Central
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How much protein does Crispy Chicken Carnitas have per serving?
Each serving contains 23g of protein and 261 calories, making it a lean option for hitting daily protein targets without excess calories. The macro breakdown is 17g fat and 6g carbs per serving.
How long does Crispy Chicken Carnitas take to prep?
This recipe has quick prep time and yields 8 servings at once, so you can batch-cook an entire week's worth of protein in a single cooking session. It works on stovetop, Instant Pot, or slow cooker depending on your schedule.
Is Crispy Chicken Carnitas good for fat loss?
At 261 calories and 23g protein per serving with minimal carbs, this recipe is well-suited for fat loss phases where keeping calories controlled while maintaining protein intake is the goal. The low-carb profile also makes it flexible for pairing with any vegetable or salad side.
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