CUBAN-INSPIRED SLOW COOKER CHICKEN

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Cuban-Inspired Slow Cooker Chicken image

A refreshing and (virtually) effortless slow cooker recipe for Cuban chicken that I threw together out of desperation to have a cooking-free evening.

Provided by Nicole Buchanan

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 3h15m

Yield 4

Number Of Ingredients 15

1 large onion, chopped
3 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

Steps:

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

Nutrition Facts : Calories 421.3 calories, Carbohydrate 60.3 g, Cholesterol 46.9 mg, Fat 3.2 g, Fiber 10 g, Protein 27.8 g, SaturatedFat 0.7 g, Sodium 2142.3 mg, Sugar 10.6 g

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