Cuban-Inspired Chicken Made in a Slow Cooker

Ingredients 0/14

Step 1

Spread half of the chopped onion in the bottom of your slow cooker. Lay the chicken breasts on top, then sprinkle the remaining onion over the chicken. Toss in the black beans and diced tomatoes.

Step 2

In a bowl, mix together the broth, orange juice, wine, garlic, cumin, oregano, salt, pepper, and thyme. Pour this flavorful mixture over everything in the slow cooker.

Step 3

Cover it up and let it cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is tender and easy to shred. You can check that it’s done with a meat thermometer—it should read at least 165°F.

Step 4

While the chicken is cooking, bring water and rice to a boil in a saucepan. Turn the heat down to low, cover the pot, and let it simmer until the rice is soft and the water has been absorbed, about 20 to 25 minutes.

Step 5

Once the chicken is ready, shred it with two forks and stir the meat back into the slow cooker for about 5 to 10 minutes so it soaks up all those delicious juices.

Step 6

Serve the chicken over the cooked rice and enjoy!