SLOW COOKER MOJO CHICKEN

Slow Cooker Mojo Chicken image

This chicken is fall-off-the-bone tender. Allow enough time to marinate the chicken thighs, the longer the better. I serve the thighs over white rice and spoon some sauce over chicken. I also serve additional sauce on the side.

Provided by Yoly

Time 10h20m

Yield 4

Number Of Ingredients 13

Ingredients

¾ cup freshly squeezed orange juice
½ cup freshly squeezed lime juice
½ cup extra-virgin olive oil
¼ cup chopped fresh cilantro
6 cloves garlic, pressed
2 medium oranges, zested
1 medium lime, zested
2 teaspoons dried oregano
1 ½ teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
2 bay leaves
4 (6 ounce) bone-in chicken thighs

Steps:

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.
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).

Nutrition Facts : Calories 698 calories, Carbohydrate 44.1 g, Cholesterol 105.8 mg, Fat 47.4 g, Fiber 11.9 g, Protein 27.1 g, SaturatedFat 9 g, Sodium 1207.6 mg, Sugar 5.2 g