Cuban-inspired slow cooker chicken

Cuban-Inspired Slow Cooker Chicken

  • Servings: 4
  • Difficulty: easy
  • Print

A refreshing and effortless slow cooker recipe for Cuban Chicken that has lots of Cuban flavor


Ingredients

  • 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

Directions

  1. 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.
  2. Whisk together broth, orange juice, wine, garlic, cumin, oregano, salt, pepper and thyme; pour into the slow cooker.
  3. 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.
  4. 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.
  5. 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.