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Instant Pot® or Slow Cooker Chicken Carnitas
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Chef Eddy Recipe
Instant Pot® or Slow Cooker Chicken Carnitas
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Craving high-end Mexican food? Simmered for hours, there’s no doubt that these flavorful Instant Pot® or Slow Cooker Chicken Carnitas will become a regular on your dining table. Remember that spices purchased in the bulk section at the grocery store cost a fraction of bottled spices.    

Prep time
Bake/Cook time
4:00 to 5:00
6-8 servings
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Instant Pot® or Slow Cooker Chicken Carnitas
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
4:00 to 5:00
Yield :
6-8 servings


  • 4 pounds chicken (breast, thighs or legs)
  • 1 yellow onion, chopped
  • 5 medium garlic cloves, minced
  • 1 1/2 cups chicken stock or beer
  • 2 teaspoons black pepper
  • 1 1/2 tablespoons paprika
  • 2 tablespoons cumin
  • 2 tablespoons oregano
  • 1 tablespoon celery or regular salt
  • 2 teaspoons chipotle powder
  • 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar


  1. Combine all the ingredients in an Instant Pot® or slow cooker. Follow Instant Pot® or slow cooker directions and simmer for 4 hours or until very tender.
  2. Remove chicken from liquid, but do not discard liquid. Ladle approximately 1 cup of liquid in a saucepan and bring to a full boil until liquid has reduced at least to half.
  3. When chicken is cool enough to handle pull it apart in shreds using a fork and place on a cookie sheet.
  4. Place under preheated broiler for about 5 minutes until edges are crispy.
  5. Sprinkle some of the stock reduction on the chicken and return under the broiler for a few minutes.
  6. Use to fill burritos, tacos, tostados, or sandwiches.


This Instant Pot Chicken Carnitas recipe pairs well with our Mexican Style Pickled Vegetables

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