Cuban recipe
Slow Cooker Cuban Mojo Shredded Chicken
Tender shredded slow cooker chicken with sour orange, garlic, onion and cumin. Ideal for rice, sandwiches and meal prep.
- Preparation20 min
- Cooking6 h 10 min
- Total time6 h 30 min
- Servings6 servings of shredded chicken
- DifficultyEasy
The slow cooker makes juicy mojo chicken with tender strands that soak up the flavor of sour orange and garlic. This is a home adaptation of Cuban flavors for the slow cooker, not roast chicken or ropa vieja with tomato.
It works for a family meal and for portioning into containers, serving with rice or filling sandwiches. Boneless chicken thighs help the meat retain its juiciness.
Ingredients
Check off the ingredients you have.
Method
- Place the onion in the bottom of an appropriately sized slow cooker, about 3.5–4.5 liters. Trim only the visible excess fat from the chicken and arrange it on top.
- Mix the sour orange juice, garlic, broth, oil, oregano, cumin, salt and pepper. Pour over the chicken and add the bay leaf.
- Cover and turn on immediately. Cook on LOW for about 4–6 hours, or on HIGH for approximately 2½–3½ hours, depending on the appliance. Avoid opening the lid repeatedly.
- Check that several of the thickest pieces have reached at least 74 °C (165 °F) and are tender enough to pull apart with two forks. If they are still resistant, cook longer and check again.
- Transfer the chicken to a clean dish and discard the bay leaf. Shred it into thick strands without mashing it.
- If there is a lot of liquid, transfer it to a saucepan and boil for 5–10 minutes to concentrate it. Mix the chicken with the onion and only enough of the cooking juices to keep it moist, not soupy.
- Taste for salt, add the optional cilantro and serve hot with your preferred accompaniment.
