Description
These tender, citrus-infused chicken carnitas are perfect for Paleo and Whole30 diets, using either a Crockpot for slow cooking or an Instant Pot for a quick meal. Loaded with bright lime, garlic, and smoky spices, they make healthy weeknight dinners effortless and delicious.
Ingredients
Instructions
1. Pat chicken dry and place in the Crockpot or Instant Pot.
2. Combine chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper in a small bowl.
3. Pour broth, lime juice, orange juice, and oil over the chicken then sprinkle with the spice mix.
4. For Crockpot, cook on low for 6 to 7 hours or high for 3½ to 4 hours until the chicken shreds easily.
5. For Instant Pot, seal and cook on high pressure for 12 minutes, then allow a 10-minute natural release.
6. Remove chicken and shred with forks, then return to the pot to soak up remaining juices.
7. Optional: spread shredded chicken on a baking sheet, drizzle with oil, and broil for 5 to 7 minutes until edges are crispy.
8. Serve with toppings over cauliflower rice, in lettuce cups, or alongside roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 6 hours (Crockpot) or 30 minutes (Instant Pot)
- Category: dinner
- Method: slow cooking or pressure cooking
- Cuisine: mexican
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2
- Sodium: 600
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 30
- Cholesterol: 85
Keywords: paleo chicken carnitas, easy paleo recipes, crockpot chicken, instant pot chicken, whole30 dinner, low carb dinner, gluten free, healthy mexican, meal prep