This slow-cooked chicken, which is flavored with tangy and vibrant citrus tastes, has a delicious flavor. Slow-cooked chicken breasts with no bones or skin are prepared with a combination of citrus liquids and seasonings. The chicken breasts can be served whole as a main meal with the delicious sauce, or you can shred them and use them as an ingredient in other recipes with a little cooking liquid. We prefer these whole, with steaming white rice and Cuban Black Beans I, a dish from the website.
| Prep Time: | 10 mins |
| Cook Time: | 2 hrs 45 mins |
| Total Time: | 2 hrs 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup orange juice
- ¼ cup lime juice
- ¼ cup lemon juice
- 2 tablespoons white vinegar
- 2 tablespoons extra-virgin olive oil
- 5 cloves garlic, peeled and chopped
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes
- ½ teaspoon ground coriander
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 pounds boneless, skinless chicken breasts
- 2 teaspoons cornstarch
- 2 tablespoons water
Instructions
- 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.
- 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).
- 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.
- 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.
- Remove from heat when the sauce is thickened. Adjust seasonings, if necessary. Serve whole chicken breasts with sauce, if desired.
Nutrition Facts
| Calories | 348 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 132 mg |
| Dietary Fiber | 1 g |
| Protein | 53 g |
| Saturated Fat | 2 g |
| Sodium | 441 mg |
| Sugars | 3 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Turned this into tacos. Made by using 6 boneless breasts and doubled the sauce. When the chicken was finished, shredded it, strained sauce and, per the recipe – cooked the sauce with cornstarch to thicken. Returned half the sauce over the chicken and then used the other half to sauté thawed, peeled shrimp. (Mojo chicken and shrimp tacos!) Everyone loved! The sauce was perfect and while I could see this stand alone as a main dish (served over rice), we enjoyed these with the taco twist. So many compliments! Thanks Bibi!