Food Trends

Cuban-Inspired Slow Cooker Chicken


  • 1 large onion, chopped
  • 3 eaches skinless, boneless chicken breast halves, or more to taste
  • 1 (14.5 ounce) can black beans, rinsed and drained
  • 1 (14.5 ounce) can petite diced tomatoes
  • 2 cups chicken broth
  • 1 cup sour orange juice
  • ¾ cup dry white wine
  • 2 cloves garlic, pressed, or more to taste
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground thyme
  • 1 cup water
  • ⅔ cup medium-grain white rice
  • Directions

  • Step 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.


  • Step 2

    Whisk together broth, orange juice, wine, garlic, cumin, oregano, salt, pepper, and thyme; pour into the slow cooker.

  • Step 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).

  • Step 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.

  • Step 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.

  • Cook's Notes:

    Sour orange juice can typically be found in the ethnic isle of your supermarket. If they do not carry it, you can substitute 3/4 cup orange juice and 1/4 cup lime juice.

    To make this a one-pot meal, increase sour orange juice to 1 1/4 cups and broth to 2 3/4 cups, and add 1 cup medium-grain white rice during the last 20 to 30 minutes of cook time.

    To make cleanup even easier, use slow cooker liner (such as Reynolds Kitchens(R)), usually located near freezer bags and other disposable plastic storage containers. They are a dream!

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