Name: Cuban-Inspired Slow Cooker Chicken
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Onion, chopped - 1 large; Skinless, boneless chicken breast halves, or more to taste - 3; Black beans, rinsed and drained - 1 (14.5 ounce) can; Petite diced tomatoes - 1 (14.5 ounce) can; Chicken broth - 2 cups; Sour orange juice - 1 cup; Dry white wine - ¾ cup; Garlic, pressed, or more to taste - 2 cloves; Ground cumin - 1 tablespoon; Dried oregano - 1 tablespoon; Kosher salt - 2 teaspoons; Ground black pepper - 1 teaspoon; Ground thyme - ½ teaspoon; Water - 1 cup; Medium-grain white rice - ⅔ cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Cuban-Inspired Slow Cooker Chicken

1. Onion, chopped - 1 large

2. Skinless, boneless chicken breast halves, or more to taste - 3

3. Black beans, rinsed and drained - 1 (14.5 ounce) can

4. Petite diced tomatoes - 1 (14.5 ounce) can

5. Chicken broth - 2 cups

6. Sour orange juice - 1 cup

7. Dry white wine - ¾ cup

8. Garlic, pressed, or more to taste - 2 cloves

9. Ground cumin - 1 tablespoon

10. Dried oregano - 1 tablespoon

11. Kosher salt - 2 teaspoons

12. Ground black pepper - 1 teaspoon

13. Ground thyme - ½ teaspoon

14. Water - 1 cup

15. Medium-grain white rice - ⅔ cup

How to cook deliciously - Cuban-Inspired Slow Cooker Chicken

1. Stage

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.

2. Stage

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

3. Stage

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).

4. Stage

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.

5. Stage

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.