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Slow Cooker Mojo Chicken served with rice, fresh tomatoes, lime wedges, and cilantro on a white plate.
Daniel

Slow Cooker Mojo Chicken

Tender, citrus-bright chicken that falls off the bone with minimal effort and maximum Cuban-inspired flavor.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Caribbean, Cuban
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 3 lbs chicken thighs bone-in, skin-on, excess fat trimmed
  • 1.5 tsp kosher salt divided
  • 0.5 tsp black pepper freshly ground
For the Mojo Marinade
  • 0.5 cup sour orange juice or 1/4 cup fresh orange juice plus 1/4 cup fresh lime juice
  • 8 cloves garlic minced
  • 0.25 cup olive oil extra-virgin
  • 1.5 tsp dried oregano
  • 1 tsp ground cumin
  • 2 bay leaves whole
For Serving
  • 0.25 cup fresh cilantro chopped, for garnish
  • 3 cups white rice cooked, for serving

Equipment

  • Slow Cooker (6-quart or larger)
  • Small Bowl
  • Tongs

Method
 

Prep
  1. Pat chicken thighs dry with paper towels. Season all over with 1 teaspoon salt and the black pepper. Let sit at room temperature while you make the marinade.
  2. In a small bowl, whisk together sour orange juice, garlic, olive oil, oregano, cumin, and remaining 1/2 teaspoon salt until combined.
Slow Cook
  1. Place bay leaves in the bottom of your slow cooker. Arrange chicken thighs in a single layer, skin-side up. Pour mojo marinade evenly over the chicken. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the meat pulls easily from the bone and registers 165°F internally.
  2. For crispy skin, transfer cooked chicken to a foil-lined baking sheet, skin-side up. Broil 4 to 6 inches from heat for 3 to 5 minutes until golden and crisp. Watch closely to prevent burning.
  3. While chicken broils, pour cooking liquid into a small saucepan. Bring to a boil over medium-high heat and reduce by half, about 8 to 10 minutes, until slightly thickened and intensely flavored. Skim excess fat if desired.
Serve
  1. Serve chicken over rice, spooning reduced mojo sauce over the top. Garnish with fresh cilantro.

Notes

Sour orange (naranja agria) is traditional but hard to find; the orange-lime substitute works beautifully. Make the marinade the night before and refrigerate with the chicken for even deeper flavor. Leftover chicken shreds easily for tacos, tostones, or Cuban-style sandwiches the next day.