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.
Preparation Details
Prep Time: 15 mins
Cook Time: 2 hrs 45 mins
Total Time: 3 hrs
Servings: 4
Ingredients
- ½ cup orange juice
- ¼ cup lime juice
- ¼ cup lemon juice
- 2 tablespoons white vinegar
- 2 tablespoons extra-virgin olive oil
- 5 cloves garlic, peeled and chopped
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes
- ½ teaspoon ground coriander
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 pounds boneless, skinless chicken breasts
- 2 teaspoons cornstarch
- 2 tablespoons water
Steps
- 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.
- 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).
- 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.
- 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.
- Remove from heat when sauce is thickened. Adjust seasonings, if necessary.
