Cuban-Style Slow Cooker Mojo Chicken
Description
This Cuban-style mojo chicken made in the slow cooker is bursting with tangy and bright citrus flavors. Shred chicken for tacos or serve whole as a main course with rice and sauce.
Ingredients
•
1/2 cup orange juice
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1/4 cup lime juice
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1/4 cup lemon juice
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2 tablespoons white vinegar
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2 tablespoons extra-virgin olive oil
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5 cloves garlic, peeled and chopped
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1 teaspoon ground cumin
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1/2 teaspoon red pepper flakes
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1/2 teaspoon ground coriander
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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2 pounds boneless, skinless chicken breasts
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2 teaspoons cornstarch
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2 tablespoons water
Directions
1
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.
2
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).
3
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.
4
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.
5
Remove from heat when the sauce is thickened. Adjust seasonings, if necessary. Serve whole chicken breasts with sauce, if desired.