Hard Caribbean Beverage Condiment

Slow Cooker Mojo Chicken

Name: Slow Cooker Mojo Chicken
Prep time: 34 min
Cook time: 64 min
Total time: 98 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 0.5 cups orange juice; 0.25 cups lime juice; 0.25 cups lemon juice; 2 tablespoons white vinegar; 2 tablespoons extra-virgin olive oil; 5 cloves garlic , peeled and chopped; 1 teaspoon ground cumin; 0.5 teaspoons red pepper flakes; 0.5 teaspoons ground coriander; 0.5 teaspoons salt; 0.25 teaspoons ground black pepper; 2 pounds boneless , skinless chicken breasts; 2 teaspoons cornstarch; 2 tablespoons water

Total Time

1h 38m

34m prep · 64m cook

Servings

4 people

Rating

—

Difficulty

Hard

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This mojo chicken made in the slow cooker with a mixture of orange juice, lemon, lime, garlic, and seasonings is tangy and full of bright citrus flavors. You can shred the chicken to use in other dishes, with a little liquid from the cooker, or you can serve the chicken breasts whole with the yummy sauce.

Ingredients

0.5 cups orange juice
0.25 cups lime juice
0.25 cups lemon juice
2 tablespoons white vinegar
2 tablespoons extra-virgin olive oil
5 cloves garlic , peeled and chopped
1 teaspoon ground cumin
0.5 teaspoons red pepper flakes
0.5 teaspoons ground coriander
0.5 teaspoons salt
0.25 teaspoons ground black pepper
2 pounds boneless , skinless chicken breasts
2 teaspoons cornstarch
2 tablespoons water

Instructions

1

Combine orange juice, lime juice, lemon juice, 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

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 ½ hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3

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

Strain liquid into a 1-quart saucepan and bring to a boil over medium-high heat. Simmer until 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

Remove from heat when sauce is thickened. Adjust seasonings, if necessary.