Crock Pot Mojo Chicken Recipes
MOJO CHICKEN RECIPE
Mojo Chicken Recipe is a delicious citrus infused recipe served over rice with your favorite vegetable. The slow cooker makes this meal effortless.
Provided by Eating on a Dime
Categories Main Course
Time 6h15m
Number Of Ingredients 9
Steps:
- Place all the ingredients in the crock pot.
- Cover and cook on low for 6-7 hours or on high for 3 hours.
- When finished place the chicken on a cookie sheet lined with foil (optional).
- Spoon the extra sauce on top of the chicken.
- Broil for 5 minutes on each side or until brown.
Nutrition Facts : Calories 194 kcal, Carbohydrate 4 g, Protein 32 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 96 mg, Sodium 565 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SLOW COOKER MOJO CHICKEN
This chicken is fall-off-the-bone tender. Allow enough time to marinate the chicken thighs, the longer the better. I serve the thighs over white rice and spoon some sauce over chicken. I also serve additional sauce on the side.
Provided by Yoly
Time 10h20m
Yield 4
Number Of Ingredients 13
Steps:
- Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, oregano, salt, pepper, cumin, and bay leaves in a large resealable bag. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 6 hours or overnight. Flip the bag over occasionally and rub over chicken thighs to evenly distribute marinade.
- Place chicken and marinade in a slow cooker. Cook on Low until chicken is no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 698 calories, Carbohydrate 44.1 g, Cholesterol 105.8 mg, Fat 47.4 g, Fiber 11.9 g, Protein 27.1 g, SaturatedFat 9 g, Sodium 1207.6 mg, Sugar 5.2 g
CUBAN-STYLE SLOW COOKER MOJO CHICKEN
Tangy and bright citrus flavors light up the taste of this chicken, prepared in the slow cooker. Boneless, skinless chicken breasts are slow-cooked in a mixture of citrus juices and seasonings. You can shred the chicken breasts for an ingredient in other dishes, with a little liquid from the cooker, or you can serve the chicken breasts whole, as a main dish, with the yummy sauce. We like these whole, with Cuban Black Beans I, a recipe from the site, and steamed white rice.
Provided by Bibi
Time 2h55m
Yield 4
Number Of Ingredients 14
Steps:
- Combine fruit juices, 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 1/2 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. Boil until the 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 the sauce is thickened. Adjust seasonings, if necessary. Serve whole chicken breasts with sauce, if desired.
Nutrition Facts : Calories 347.7 calories, Carbohydrate 9 g, Cholesterol 131.8 mg, Fat 9.9 g, Fiber 0.6 g, Protein 53.2 g, SaturatedFat 1.7 g, Sodium 441.2 mg, Sugar 3.3 g
CROCK POT CARIBBEAN CHICKEN
A wonderful blend of flavours and so easy to put together and let cook all day. I always cook it on low for 6-8 hours. Don't forget to add the coconut milk during the last 30 minutes of cooking.
Provided by Sassy in da South
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a skillet, brown the chicken in oil over medium-high heat.
- Using a slotted spoon, transfer the chicken to the slow cooker, and add the potatoes and tomatoes to the slow cooker.
- Add the onion, green pepper, garlic, brown sugar, ginger, pepper, cayenne, thyme and salt to the skillet and cook over medium-high heat for 3 minutes.
- Stir the broth into the skillet, then transfer the mixture to the slow cooker. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
- Stir in the coconut milk and cook for an additional 30 minutes on low.
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- Place frozen chicken pieces in the crock-pot. Cook on high for a few hours, until softened, but still raw. Drain excess liquid from the crock-pot and then add the marinade. Cook on low for a few more hours until the chicken can be shredded. Toss the shredded chicken with the marinade until all the juices are absorbed into the chicken.
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