Cuban-Style Slow Cooker Mojo Chicken

This Cuban-style mojo chicken made in the slow cooker is bursting with tangy and bright citrus flavors. Shred chicken for tacos or serve whole as a main course with rice and sauce.

• Preparation Time: 10 mins
• Cooking Time: 2 hr 45 mins
• Total Time: 2 hr 55 mins
• Calories: 348 Calories

Ingredients

• 2 tablespoons water
• 2 teaspoons cornstarch
• 2 tablespoons white vinegar
• 1 teaspoon ground cumin
• 2 pounds boneless, skinless chicken breasts
• 2 tablespoons extra-virgin olive oil
• 5 cloves garlic, peeled and chopped
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.5 cup orange juice
• 0.5 teaspoon red pepper flakes
• 0.25 cup lemon juice
• 0.5 teaspoon ground coriander
• 0.25 cup lime juice

Recipe Instructions

Step 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.

Step 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).

Step 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.

Step 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.

Step 5

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