Cuban-Inspired Slow Cooker Chicken

Name: Cuban-Inspired Slow Cooker Chicken
Total time: 195
Yield: 4
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; ⅔ cup medium-grain white rice

Recipe by Nicole Buchanan from allrecipes.com

Dinner 3 Hr. 15 Mins.

Ingredients

4 servings

•

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
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2 cups chicken broth
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1 cup sour orange juice
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¾ cup dry white wine
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2 cloves garlic, pressed, or more to taste

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1 tablespoon ground cumin
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1 tablespoon dried oregano
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2 teaspoons kosher salt
•

1 teaspoon ground black pepper
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½ teaspoon ground thyme
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1 cup water
•

⅔ cup medium-grain white rice

Instructions

Place 1/2 of the chopped onion in the bottom of a slow cooker. Place chicken breasts on top and cover with remaining onion. Add black beans and diced tomatoes.
Whisk together broth, orange juice, wine, garlic, cumin, oregano, salt, pepper, and thyme; pour into the slow cooker.
Cover and cook until chicken is falling apart and no longer pink in the center, on Low for 6 to 8 hours or High for 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Shred chicken and return meat to the pot for 5 to 10 minutes to allow it to soak up the juices. Serve over cooked rice.