Cuban-Inspired Slow Cooker Chicken
Description
When you're desperate to have an evening with no cooking, but you're still craving a delicious meal, whip up this Cuban-inspired slow cooker chicken dish with black beans and rice.
Ingredients
•
1 large onion, chopped
•
3 skinless, boneless chicken breast halves, or more to taste
•
1 (14 1/2 ounce) can black beans, rinsed and drained
•
1 (14 1/2 ounce) can petite diced tomatoes
•
2 cups chicken broth
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1 cup sour orange juice
•
3/4 cup dry white wine
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2 cloves garlic, pressed, or more to taste
•
1 tablespoon ground cumin
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1 tablespoon dried oregano
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2 teaspoons kosher salt
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1 teaspoon ground black pepper
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1/2 teaspoon ground thyme
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1 cup water
•
2/3 cup medium-grain white rice
Directions
1
Place 1/2 of the chopped onion in the bottom of a slow cooker. Place chicken breasts on top and cover with remaining onion. Add black beans and diced tomatoes.
2
Whisk together broth, orange juice, wine, garlic, cumin, oregano, salt, pepper, and thyme; pour into the slow cooker.
3
Cover and cook until chicken is falling apart and no longer pink in the center, on Low for 6 to 8 hours or High for 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4
Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
5
Shred chicken and return meat to the pot for 5 to 10 minutes to allow it to soak up the juices. Serve over cooked rice.