Chicken Tacos “Carnitas Style”

Makes about 6 servings

  1. Add all ingredients except for the honey into a crock pot. Cover, and cook on low heat for 5-7 hours. I recommend 7, but as little as 5 will also work fine!

  2. Open the lid, and shred chicken with a fork. Taste test. Add more salt and spices if desired, and mix.

  3. Set your oven to broil on high heat. Move pulled chicken to a baking tray, and spread it out into a single layer. Cover with juices from the crock pot, and drizzle the top with honey, about 2-3 Tbsp.

  4. Stick chicken into the oven on broil for about 15 minutes or until the top begins to char. Mix chicken, and broil again for a few more minutes to allow to darken again. Chicken should have absorbed juices, and the tops should be slightly darkened.

  5. Heat tortillas according to preference. I like to warm my corn tortillas in a skillet over a high heat for a few seconds on each side.

  6. Serve chicken along with desired toppings on tortillas. I recommend adding salsa and/or sour cream for moisture, and I also love the addition of cilantro, pickled red onions, scallions, lime juice, and avocado! Top with whatever you enjoy.


2 lb. chicken breasts
1 large red or white onion, thinly sliced
1 Tbsp. + 2 tsp. garlic powder
2 Tbsp. coconut sugar or brown sugar
1 Tbsp. + 2 tsp. cumin
1 Tbsp. + 2 tsp. chili powder
1 Tbsp. paprika
2 tsp. salt + more to taste
Juice of 2 limes
Juice of 1 orange
1 c. chicken broth or water (I typically just use water)
Honey (About 2-3 Tbsp.)

For Serving:
Tortillas (I like to use corn!)
Toppings of choice such as cilantro, sliced green onion, sliced avocado, sour cream, pickled onions, cotija cheese, salsas, etc.

Crock Pot
Baking sheet

15 minute prep
5-7 hours inactive cook time

Gluten-free, dairy-free, refined-sugar free, paleo, nut-free

Venzi’s Notes

While I don’t use my crockpot very often, the days I do are some of my favorites. Whether I’m spending the day in or coming home to dinner almost ready, I absolutely LOVE the smells in my kitchen. The lingering smell of delicious dinner that fills the house all day long — it can’t be beat. The days I use my crock pot almost feel like a holiday for that reason.

This chicken recipe if one of my favorite crockpot meals. It makes so much food that it lasts 3 meals for me and my husband. It’s really versatile — while I typically serve it on tortillas and eat it as tacos, I’ve also turned it into enchiladas, nachos, or served it over Mexican-style grain bowls. It makes delicious leftovers — I swear the flavor gets better each day. It’s one of the lowest maintenance but delicious meals I make. The crispy, caramelized top of the chicken from broiling it with honey is reminiscent of carnitas — my favorite! And yes, I could just make real carnitas, but I don’t usually have pork shoulder around, and chicken tends to be more affordable for us. Plus, even my pickiest friends will eat the chicken.

Try serving these tacos alongside my roasted pepper and corn salad or some stewed black beans! Also delicious served with homemade guacamole, but what isn’t.