Slow Cooker Mojo Chicken Thighs
Description
Chicken thighs are used in this slow cooker mojo chicken that results in chicken that is fall-off-the-bone tender. Marinating the chicken intensifies the flavor.
Ingredients
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3/4 cup freshly squeezed orange juice
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1/2 cup freshly squeezed lime juice
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1/2 cup extra-virgin olive oil
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1/4 cup chopped fresh cilantro
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6 cloves garlic, pressed
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2 medium oranges, zested
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1 medium lime, zested
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2 teaspoons dried oregano
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1 1/2 teaspoons salt
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1 teaspoon ground black pepper
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1 teaspoon ground cumin
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2 bay leaves
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4 (6 ounce) bone-in chicken thighs
Directions
1
Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, oregano, salt, pepper, cumin, and bay leaves in a large resealable bag. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 6 hours or overnight. Flip the bag over occasionally and rub over chicken thighs to evenly distribute marinade.
2
Place chicken and marinade in a slow cooker. Cook on Low until chicken is no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).