A refreshing and (virtually) effortless slow cooker recipe for Cuban chicken that I threw together out of desperation to have a cooking-free evening.
Provided by Nicole Buchanan
Categories World Cuisine Recipes Latin American Caribbean
Time 3h15m
Yield 4
Number Of Ingredients 15
Steps:
- 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.
- Whisk together broth, orange juice, wine, garlic, cumin, oregano, salt, pepper, and thyme; pour into the slow cooker.
- 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).
- 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.
- 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.
Nutrition Facts : Calories 421.3 calories, Carbohydrate 60.3 g, Cholesterol 46.9 mg, Fat 3.2 g, Fiber 10 g, Protein 27.8 g, SaturatedFat 0.7 g, Sodium 2142.3 mg, Sugar 10.6 g
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