Slow Cooker Chicken with Cuban Flavors

Ingredients

• 1 large onion, chopped
• 3 skinless, boneless chicken breast halves, or more to taste
• 1 (14.5 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can petite diced tomatoes
• 2 cups chicken broth
• 1 cup sour orange juice
• ¾ cup dry white wine
• 2 cloves garlic, pressed, or more to taste
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• ½ teaspoon ground thyme
• 1 cup water

Step 1

Spread half of the chopped onion in the bottom of your slow cooker. Lay the chicken breasts on top, then cover them with the rest of the onion. Toss in the black beans and diced tomatoes.

Step 2

In a bowl, whisk 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 and cook on low for about 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is tender and easily falls apart. To be sure it’s fully cooked, check that the internal temperature reaches 165°F.

Step 4

While the chicken is cooking, bring water and rice to a boil in a saucepan. Lower the heat to medium-low, cover, and let it simmer gently until the rice is tender and the water is absorbed, around 20 to 25 minutes.

Step 5

Once the chicken is done, shred it with two forks right in the pot. Let it sit for another 5 to 10 minutes so it can soak up all those delicious juices.

Step 6

Serve the shredded chicken over the cooked rice and enjoy!