Slow Cooker Cuban Chicken Recipe

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Slow Cooker Cuban Chicken

teri g


Recipe is from William Sonoma,Food Made Fast Slow Cooker Cookbook.
very tasty over white or brown rice .

pinch tips: How to Mince Garlic



6 to 8


Slow Cooker Crock Pot


4 lb
chicken pieces
3 Tbsp
olive oil
8 clove
3/4 c
orange juice, unsweetened
3/4 c
lime juice
bay leaf
yellow onion (thinly sliced)

Directions Step-By-Step

1.a large frying pan over medium-high heat, warm the oil. Add the chicken pieces in batches if necessary, skin side down and cook until golden brown on the bottom about 7 minutes. Turn the chicken and cook second side until lightly browned about 3 minutes. Transfer all browned chicken to slow cooker.
2. Pour off all but about 1 tablespoon fat from the frying pan and return the pan to medium-high heat. Add the onions and saute until just barely golden brown. Add garlic to the onions and saute for a couple more minutes until the onions are golden and the garlic is fragrant.
3. Pour in orange and lime juices. Raise the heat to high, bring to a boil, and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Pour the contents of the pan over the chicken.
4. Add the bay leaf and sprinkle with 1 teaspoon salt. Cover and cook on high heat setting for 2 1/2 hours or low heat setting for 5 hours. Remove and discard the bay leaf. Transfer the chicken to a serving dish. Season the sauce to taste with salt and generous amount of pepper. Spoon the onions and sauce over the chicken.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Cuban
Other Tag: Healthy