Slow Cooker Crispy Chicken Carnitas can be served with all your favorite toppings!

Slow Cooker Crispy Chicken Carnitas

  • Author: Dan
  • Yield: 8 1x


These Slow Cooker Crispy Chicken Carnitas are sure to be a favorite dinner at your house! Use this chicken for tacos or nachos or just serve over rice!


  • 3 pounds boneless, skinless chicken breast
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 bay leaves
  • 1/3 cup apple juice
  • 1 large navel orange, half sliced and half reserved
  • 4 tablespoons olive oil, divided
  • Flour or corn tortillas for serving


  1. Pour the apple juice in the bottom of a slow cooker.
  2. Add the chicken and season with the oregano, garlic powder, salt, pepper and bay leaves.
  3. Place the orange slices on top, then squeeze the other half of the orange over the chicken. Cook high for 3 hours, or low for 6.
  4. Shred chicken and place back in slow cooker, tossing in the juices, then cook on high for one more hour hour.
  5. Spread chicken on sheet pan, draining the juice. (remove the bay leaves and orange slices)
  6. Drizzle with 2 tablespoons of the olive oil, toss, then place under the broiler for 5 minutes.
  7. Remove from the oven, toss and drizzle with the remaining 2 tablespoons of oil.
  8. Broil for another 5 minutes until crispy.
  9. Serve in tortillas, taco shells or over rice.