Cuban-Inspired Slow Cooker Chicken

When you're desperate to have an evening with no cooking, but you're still craving a delicious meal, whip up this Cuban-inspired slow cooker chicken dish with black beans and rice.

• Preparation Time: 10 mins
• Cooking Time: 3 hr 5 mins
• Total Time: 3 hr 15 mins
• Calories: 421 Calories

Ingredients

• 1 cup water
• 1 tablespoon dried oregano
• 1 large onion, chopped
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 2 cups chicken broth
• 1 tablespoon ground cumin
• 2 cloves garlic, pressed, or more to taste
• 1 (14.5 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can petite diced tomatoes
• 3 skinless, boneless chicken breast halves, or more to taste
• 1 cup sour orange juice
• 0.75 cup dry white wine
• 0.5 teaspoon ground thyme
• 0.66666668653488 cup medium-grain white rice

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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 165 degrees F (74 degrees C).

Step 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.