Slow Cooked Cuban Chicken Recipes

SLOW COOKER CUBAN CHICKEN RECIPE

Steps:

• Add chopped vegetables to slow cooker, layer chicken over vegetables.
• In a small bowl, combine remaining ingredients except for the lime juice, mix together.
• Pour bowl contents into the slow cooker over the chicken.
• Cook on low 3-4 hours or high 5-6 hours.
• When ready to serve, squeeze in lime juice.
• Shred chicken, mix, and serve.

JENNY'S CUBAN-STYLE SLOW-COOKER CHICKEN FRICASSEE

Steps:

• In a medium bowl, combine onion, garlic, bell pepper, and potatoes. Stir in tomato sauce and wine; season with cumin, sage leaf, and salt and pepper. Place chicken legs in slow cooker, and pour mixture over chicken. Cover, and cook on Low heat until juices run clear, about 6 to 8 hours.

CUBAN-STYLE SLOW COOKER MOJO CHICKEN

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.

SLOW COOKED CUBAN CHICKEN

Steps:

• Season the chicken pieces with salt and pepper.
• In a large frying pan, heat the oil over med-high heat.
• Working in batches, sear the chicken pieces until golden, turning once, about 8 minutes.
• Transfer to a slow cooker.
• Pour off all but about 1 T fat from the pan and return it to med-high heat.
• Add the garlic and sauté just until fragrant, about 1 minute.
• Pour in the orange juice and lime juice.
• Increase heat to high, bring to a boil, and stir to scrape up any browned bits on the pan bottom.
• Pour the contents of the pan over the chicken.
• Add the bay leaf, spread the onion on top, and sprinkle with 1 t salt.
• Cover and cook on HIGH for 2 ½ hours or on LOW setting for 5 hours.
• The chicken should be opaque throughout and very tender.
• Discard the bay leaf.
• Transfer the chicken to a serving dish.
• Skim any fat from the cooking juices and season with salt and a generous amount of pepper.
• Spoon the onion and cooking juices over the chicken, garnish with the parsley, and serve, passing the lime wedges at the table.