Slow Cooker Mojo Chicken Recipe

Heres a flavorful Cuban-inspired chicken recipe that is easy to make and packed with taste. While we cant guarantee a mojo revival, we can promise this dish is a crowd-pleaser. Using a slow cooker, this meal is practically hands-off, allowing you to enjoy the process without much effort. The key to this dish is the vibrant red mojo sauce, which is commonly used in Cuban cuisine to marinate meats. This sauce is tangy, citrusy, and can be spiced up if you prefer a little more heat. Whether you eat the chicken by itself or use it as part of other recipes, this dish brings bold flavor to the table.

The base for the red mojo sauce includes a blend of citrus juices, olive oil, garlic, cumin, coriander, pepper flakes, and vinegar, offering a perfect balance of tangy, savory, and spicy notes. You can adjust the spice level to your liking by adding jalapeos or serrano peppers.

The chicken is slow-cooked with this mojo sauce, and once done, youll create a flavorful sauce by reducing the liquid and thickening it with a cornstarch slurry. Serve the chicken as a main dish or use it in other dishes like tacos or salads.

Ingredients

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

Directions

Step 1: In a blender or food processor, combine the orange juice, lime juice, lemon juice, vinegar, olive oil, garlic, cumin, red pepper flakes, coriander, salt, and black pepper. Pulse several times until the mixture is well blended and smooth.

Step 2: Place the chicken breasts in the bottom of a slow cooker. Pour the mojo sauce mixture over the chicken, making sure the chicken is fully coated. Cover with the slow cooker lid.

Step 3: Cook the chicken on the High setting for approximately 2 hours, or until the chicken is no longer pink in the center, and the juices run clear. To check for doneness, use an instant-read thermometer inserted into the center of the chicken; it should read at least 165F (74C).

Step 4: Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. If you prefer, you can add a little of the liquid from the slow cooker to the chicken for extra flavor.

Step 5: If youre serving the chicken as a main dish, remove the chicken from the slow cooker and keep it warm on a plate. Strain the remaining cooking liquid into a 1-quart saucepan.

Step 6: Bring the strained liquid to a boil over medium-high heat. Let it simmer for about 10 minutes, or until it has reduced by half, creating a rich and flavorful sauce.

Step 7: While the liquid is simmering, combine the cornstarch and water in a small bowl, stirring until there are no lumps.

Step 8: Add the cornstarch mixture to the simmering liquid, stirring continuously. Let it boil for another 2 minutes, stirring constantly, until the sauce has thickened to your desired consistency.

Step 9: Once the sauce has thickened, remove the pan from the heat. Taste and adjust the seasonings if needed.

Cook's Notes

This dish is excellent when served with Cuban black beans and steamed white rice. You can also serve the chicken breasts whole for a heartier meal or shred them for tacos, salads, or sandwiches.

Nutrition Facts (per serving)

• Calories: 470
• Fat: 15g (19% Daily Value)
• Saturated Fat: 3g (16% Daily Value)
• Cholesterol: 193mg (64% Daily Value)
• Sodium: 439mg (19% Daily Value)
• Total Carbohydrate: 8g (3% Daily Value)
• Dietary Fiber: 1g (2% Daily Value)
• Protein: 71g (142% Daily Value)
• Vitamin C: 24mg (26% Daily Value)
• Calcium: 56mg (4% Daily Value)
• Iron: 3mg (16% Daily Value)
• Potassium: 710mg (15% Daily Value)

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.