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Cuban-Style Slow Cooker Mojo Chicken
Cuban-Style Slow Cooker Mojo Chicken
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Prep Time:
10 minutes
Cook Time:
165 minutes
Total Time:
175 minutes
Juicy Cuban-style slow cooker mojo chicken infused with zesty citrus flavors. Perfect for tacos or as a main dish with rice.
Ingredients:
  • 0.25 cup lemon juice
  • 0.5 cup orange juice
  • 0.25 cup lime juice
  • 2 tablespoons white vinegar
  • 2 tablespoons extra-virgin olive oil
  • 5 cloves garlic, peeled and chopped
  • 1 teaspoon ground cumin
  • 0.5 teaspoon red pepper flakes
  • 0.5 teaspoon ground coriander
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 2 pounds boneless, skinless chicken breasts
  • 2 teaspoons cornstarch
  • 2 tablespoons water
Instructions:
  • In a blender or food processor, blend fruit juices, vinegar, olive oil, garlic, cumin, pepper flakes, coriander, salt, and pepper until smooth.
  • Nestle chicken breasts at the bottom of a slow cooker and generously pour over the tantalizing juice mixture. Let it simmer on the High setting until perfectly cooked through, typically around 2 1/2 hours. Then check for doneness by ensuring no pink remains and the juices run clear; an instant-read thermometer should register at least 165 degrees F (74 degrees C) when inserted into the center.
  • Use two forks to shred the cooked chicken, and if desired, add a splash of the flavorful liquid from the slow cooker. For a main dish presentation, transfer the shredded chicken to a plate, cover it, and keep it warm.
  • Pour the strained liquid into a 1-quart saucepan and bring to a boil over medium-high heat until reduced to 1 cup, about 10 minutes. In a small bowl, mix cornstarch and water until smooth. Stir this mixture into the saucepan, boiling for about 2 minutes while stirring continuously.
  • Thicken the sauce off the heat, adjust seasonings to taste, and serve with whole chicken breasts.

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