Cuban-Style Slow Cooker Mojo Chicken

1 . Stage

Combine fruit juices, vinegar, olive oil, garlic, cumin, pepper flakes, coriander, salt, and pepper in a blender or food processor. Pulse several times until mixture is well blended and smooth.

2 . Stage

Place chicken breasts in the bottom of a slow cooker. Pour juice mixture over all, cover, and cook on High setting until no longer pink in the center and juices run clear, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

3 . Stage

Shred cooked chicken with two forks, adding a little liquid from the slow cooker, if desired. If serving as a main dish, remove chicken to a plate, cover, and keep warm.

4 . Stage

Strain liquid into a 1-quart saucepan and bring to a boil over medium-high heat. Boil until the liquid is reduced to 1 cup, about 10 minutes. Combine cornstarch and water in a small bowl and stir until there are no lumps. Add cornstarch mixture to the saucepan, stirring continuously. Allow mixture to boil about 2 minutes, stirring continuously.

5 . Stage

Remove from heat when the sauce is thickened. Adjust seasonings, if necessary. Serve whole chicken breasts with sauce, if desired.