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Slow Cooker Cuban Chicken

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PREP TIME
10 min
COOKING TIME
185 min
TOTAL TIME
195 min
SERVINGS
4 servings
Dinner Cuban
Slow Cooker Cuban Chicken
Ingredients
  • 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
  • 3/4 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
  • 1/2 teaspoon ground thyme
  • 1 cup water
  • 2/3 cup medium-grain white rice
Instructions
1
Place half of the chopped onion at the bottom of a slow cooker, followed by chicken breasts. Cover with the remaining onion and add black beans and diced tomatoes.
2
Combine broth, orange juice, wine, garlic, cumin, oregano, salt, pepper, and thyme in a bowl. Pour this mixture into the slow cooker.
3
Cover the slow cooker and cook until the chicken is tender, falling apart easily, and no longer pink in the center. Cooking time will vary depending on the setting: 6 to 8 hours on Low or 3 to 4 hours on High. Use an instant-read thermometer to check the internal temperature, which should reach at least 165 degrees F (74 degrees C).
4
In a separate saucepan, bring water and rice to a boil. Once boiling, reduce the heat to medium-low and cover the saucepan. Simmer for 20 to 25 minutes, or until the rice is tender and all the water has been absorbed.
5
Shred the cooked chicken into small pieces. Return the shredded chicken to the saucepan and let it sit for 5 to 10 minutes, allowing it to absorb the juices. Serve the chicken over cooked rice.