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Crock Pot Chicken Carnitas Tacos

Crock Pot Chicken Carnitas Tacos are your ultimate taco Tuesday meal thanks to the weeknight ease of your trusty Crock Pot!
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 15 minutes
Author Tracy


  • 1 1/2 pounds boneless and skinless chicken thighs
  • Juice from 2 oranges 3/4 cup orange juice
  • Juice from 2 limes 1/4 cup lime juice
  • 4 cloves garlic roughly chopped
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 small corn tortillas
  • Pico de Gallo
  • Guacamole


  • Add the chicken to the slow cooker along with the mixture of the orange juice, lime juice, garlic, chili powder, cumin, oregano, salt and pepper and cook on low until tender, about 6-8 hours.
  • Pre-heat the oven to broil and move a rack to the top slot.
  • Shred the chicken, mix in 1/4 cup of the juices then spread it out in a single layer on a baking sheet and broil until it starts getting crispy, about 5 minutes. Mix in another 1/4 cup of the juices and mix everything up and broil again for another 5 minutes before mixing in another 1/4 cup of the juices.
  • Assemble the tacos on the tortillas with some sour cream, the chicken carnitas, and then top with Pico de. Gallo Serve with the lime wedges and add extra hot sauce or guacamole or shredded cheese if preferred.