I’m just gonna say it: slow cooker meal prep is basically cheating. You throw stuff in a pot before work, you come home, and dinner’s ready. Four or five days of dinner, actually. Where’s the catch? There isn’t one.
These chicken carnitas are my go-to when I absolutely cannot deal with cooking but still want to eat like a person with their life together. Ten minutes of effort. That’s it. Looking for more easy chicken recipes? Try our honey garlic chicken meal prep next.
Why This Recipe Works So Well
It’s borderline impossible to mess up. Chicken thighs + liquid + seasoning + time = magic. The slow cooker does all the work. You can under-season, over-season, add random vegetables, whatever. It’ll still turn out good.
Chicken thighs are cheap. Like, really cheap. I regularly find them for $1.99/lb at Walmart. Sometimes less. Breast people, I’m sorry, but thighs are better for slow cooking anyway — they stay moist instead of turning into rubber.
And here’s the thing nobody tells you: this chicken works for everything.
- Burrito bowls
- Tacos
- Quesadillas
- Salads
- Just… on rice with hot sauce
One cook, endless combinations. That’s the dream. For more Mexican-inspired meals, check out our chicken burrito bowl meal prep.
The Recipe
What You’ll Need
Most of this is probably already in your pantry.
| Ingredient | Amount | Cost |
|---|---|---|
| Chicken thighs | 2 lbs | ~$4.00 |
| Taco seasoning | 1 packet | $0.50 |
| Green chiles | 1 can | $1.00 |
| Chicken broth | 1 cup | $0.50 |
| Lime | 1 | $0.25 |
| Garlic | 4 cloves | $0.20 |
| Spices (cumin, paprika) | — | pantry staples |
| Rice | 3 cups cooked | $0.50 |
| Black beans | 1 can | $0.80 |
Total: ~$10.75 for 5 servings = $2.15 each
The Method
1. Morning prep (literally 10 minutes)
Throw the chicken thighs in the slow cooker. Pour in the broth. Dump the taco seasoning, green chiles, lime juice, minced garlic, cumin, and paprika on top.
That’s it. Don’t even stir if you don’t want to. Put the lid on.
2. Set it and leave
Low for 7-8 hours, or high for 4-5 if you’re in a rush. Low is better. The chicken gets more tender.
Go to work. Go to the gym. Take a nap. I don’t care what you do — the slow cooker’s got this.
3. Shred
When you come back, the chicken will literally fall apart when you touch it with a fork. Shred it right in the pot so it soaks up all those juices.
Taste it. Add salt if needed. Maybe more lime juice if you’re feeling fancy.
4. Portion it out
I like to keep the chicken separate from the rice and beans so nothing gets soggy. Five containers:
- ~5 oz shredded carnitas
- ~2/3 cup rice
- ~1/3 cup black beans
Done. You just meal prepped for the whole work week in about 20 minutes of actual effort.
Reheating Without Ruining It
Okay, this is important. Bad reheating is why people think meal prep tastes like cardboard.
Microwave method (good enough): Add a splash of water or broth to the chicken before microwaving. Cover with a damp paper towel. 2 minutes, stir, another minute. The moisture keeps it from drying out.
Skillet method (better): If you have 5 extra minutes, heat the chicken in a skillet with a tiny bit of oil. You can even crisp up the edges. Game changer.
Hot take: Day 2 carnitas are better than Day 1. The flavors meld. I will die on this hill.
Storage Notes
This keeps for 5 days in the fridge. I’ve pushed it to 6 and lived to tell the tale, but 5 is the safe number.
Freezer? Absolutely. Portion out the chicken (without rice) into freezer bags, flatten them, and they’ll last 3 months. The rice freezes okay too but the texture gets a little weird. Your call.
Variations I’ve Tried
Spicy version: Add a chipotle pepper in adobo sauce. Or two. Or the whole can if you hate your stomach lining.
Citrus version: Use orange juice instead of broth. Sounds weird. Tastes incredible. That’s how traditional carnitas are made anyway.
Lazy version: Skip the garlic and extra spices. Just taco seasoning and chiles. Still good. Sometimes I do this when I’m really not feeling it.
Cost Breakdown: The Math
Let’s be real about what we’re working with here:
- Chicken thighs @ $1.99/lb: $3.98
- Taco seasoning: $0.50
- Green chiles: $1.00
- Broth: $0.50 (if you’re using water: free)
- Lime: $0.25
- Rice + beans: $1.30
- Garlic + spices: negligible
Grand total: $10.75
Divided by 5 servings = $2.15 per meal
And that’s a full, protein-packed meal. Not a sad cup of ramen. A real meal with 38g of protein.
For comparison, a Chipotle bowl is what… $12? $14 with guac? This is the same food for $2.
FAQ
Can I use chicken breast instead? You can, but thighs are better. Breast dries out. If you insist on breast, check it at 6 hours on low.
What if I don’t have a slow cooker? Get one. They’re $25 at Target and you’ll use it constantly. Or use an Instant Pot on slow cook mode.
Can I make this on the weekend and eat it all week? That’s… the entire point. Yes. Absolutely yes.
What do you put on top? Fresh cilantro, more lime, hot sauce, cheese, sour cream, pickled onions. Whatever you want. That’s the beauty of it.
This recipe is basically the poster child for slow cooker meal prep. Minimal effort, maximum reward. The kind of meal where people ask “did you make this?” and you get to say yes without mentioning that “making it” involved opening a few cans and pressing a button.
Go forth and meal prep.