Cuban-Inspired Slow Cooker Chicken

Recipe View 5 mins First, create a flavorful foundation in your slow cooker. Place half of the chopped onion in the bottom. Then, arrange the chicken breasts on top, covering them with the remaining onion. Add the drained black beans and diced tomatoes. (5 minutes)

Recipe View 5 mins In a separate bowl, whisk together the chicken broth, sour orange juice, white wine, pressed garlic, cumin, oregano, salt, pepper, and thyme. Pour this aromatic mixture over the chicken and vegetables in the slow cooker. (5 minutes)

Recipe View 8 hrs Cover the slow cooker and let the magic happen. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until the chicken is incredibly tender and easily shreds. Ensure the internal temperature of the chicken reaches at least 165 degrees F (74 degrees C) using an instant-read thermometer. (Cook time: 3-8 hours)

Recipe View 25 mins While the chicken is cooking, prepare the rice. In a saucepan, bring the water and rice to a boil. Reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until the rice is tender and all the water has been absorbed. (25 minutes)

Recipe View 10 mins Once the chicken is cooked, shred it directly in the slow cooker using two forks. Allow the shredded chicken to soak in the flavorful juices for an additional 5 to 10 minutes to maximize flavor absorption. (10 minutes)

Recipe View Serve the Cuban-inspired chicken and its delicious sauce over a bed of fluffy cooked rice. Garnish with fresh cilantro or a squeeze of lime for an extra burst of freshness, if desired. Enjoy!