Cuban-Style Slow Cooker Mojo Chicken

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Tangy and bright citrus flavors light up the taste of this chicken, prepared in the slow cooker. Boneless, skinless chicken breasts are slow-cooked in a mixture of citrus juices and seasonings. You can shred the chicken breasts for an ingredient in other dishes, with a little liquid from the cooker, or you can serve the chicken breasts whole, as a main dish, with the yummy sauce. We like these whole, with Cuban Black Beans I, a recipe from the site, and steamed white rice.

1
Prep Time:
10 mins
Cook Time:
2 hrs 45 mins
Total Time:
2 hrs 55 mins
Servings:
4
Yield:
4 servings

Ingredients

  • ½ cup orange juice

  • ¼ cup lime juice

  • ¼ cup lemon juice

  • 2 tablespoons white vinegar

  • 2 tablespoons extra-virgin olive oil

  • 5 cloves garlic, peeled and chopped

  • 1 teaspoon ground cumin

  • ½ teaspoon red pepper flakes

  • ½ teaspoon ground coriander

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 2 pounds boneless, skinless chicken breasts

  • 2 teaspoons cornstarch

  • 2 tablespoons water

Directions

  1. Combine fruit juices, vinegar, olive oil, garlic, cumin, pepper flakes, coriander, salt, and pepper in a blender or food processor. Pulse several times until mixture is well blended and smooth.

  2. Place chicken breasts in the bottom of a slow cooker. Pour juice mixture over all, cover, and cook on High setting until no longer pink in the center and juices run clear, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  3. Shred cooked chicken with two forks, adding a little liquid from the slow cooker, if desired. If serving as a main dish, remove chicken to a plate, cover, and keep warm.

  4. Strain liquid into a 1-quart saucepan and bring to a boil over medium-high heat. Boil until the liquid is reduced to 1 cup, about 10 minutes. Combine cornstarch and water in a small bowl and stir until there are no lumps. Add cornstarch mixture to the saucepan, stirring continuously. Allow mixture to boil about 2 minutes, stirring continuously.

  5. Remove from heat when the sauce is thickened. Adjust seasonings, if necessary. Serve whole chicken breasts with sauce, if desired.

Nutrition Facts (per serving)

348 Calories
10g Fat
9g Carbs
53g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 348
% Daily Value *
Total Fat 10g 13%
Saturated Fat 2g 9%
Cholesterol 132mg 44%
Sodium 441mg 19%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 2%
Total Sugars 3g
Protein 53g
Vitamin C 31mg 157%
Calcium 47mg 4%
Iron 2mg 12%
Potassium 712mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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