Slow Cooker Mojo Chicken

This chicken is fall-off-the-bone tender. Allow enough time to marinate the chicken thighs, the longer the better. I serve the thighs over white rice and spoon some sauce over chicken. I also serve additional sauce on the side.

• Preparation Time: 20 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 20 mins
• Calories: 698 Calories

Ingredients

• 1 ½ teaspoons salt
• ¼ cup chopped fresh cilantro
• 1 teaspoon ground black pepper
• 2 bay leaves
• 1 teaspoon ground cumin
• 2 teaspoons dried oregano
• ½ cup extra-virgin olive oil
• ½ cup freshly squeezed lime juice
• ¾ cup freshly squeezed orange juice
• 2 medium oranges, zested
• 1 medium lime, zested
• 6 cloves garlic, pressed
• 4 (6 ounce) bone-in chicken thighs

Recipe Instructions

Step 1

Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, oregano, salt, pepper, cumin, and bay leaves in a large resealable bag. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 6 hours or overnight. Flip the bag over occasionally and rub over chicken thighs to evenly distribute marinade.

Step 2

Place chicken and marinade in a slow cooker. Cook on Low until chicken is no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).