Cuban-Inspired Slow Cooker Chicken
A refreshing and effortless slow cooker recipe for Cuban Chicken that has lots of Cuban flavor
- 1 large onion, chopped
- 3 skinless, boneless chicken breast halves, or more to taste
- 1 (14.5 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can petite diced tomatoes
- 2 cups chicken broth
- 1 cup sour orange juice (if you can’t find sour orange juice – use 3/4 cup orange juice and 1/4 cup lime juice)
- 3/4 cup dry white wine
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground thyme
- cooked rice or cauliflower rice
- Place 1/2 of the chopped onion in the bottom of a slow cooker. Place chicken breasts on top and cover with remaining onion. Add black beans and diced tomatoes.
- Whisk together broth, orange juice, wine, garlic, cumin, oregano, salt, pepper and thyme; pour into the slow cooker.
- Cover and cook until chicken is falling apart and no longer pink in the center, on Low for 6 to 8 hours or High for 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 165F.
- Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Shred chicken and return meat to the pot for 5 to 10 minutes to allow it to soak up the juices. Serve over cooked rice.