Crock Pot Cuban Chicken

This Crock Pot Cuban Chicken is a flavorful and citrusy recipe, which uses chicken thighs and fresh orange and lime juice. It’s a comforting slow-cooked dish that’s perfect for serving over rice, ready in about 5 hours and 15 minutes.

Crock Pot Cuban Chicken Ingredients

• 8 large chicken thighs
• 2 tbsp olive oil
• 12 garlic cloves, peeled but left whole
• 125 ml freshly squeezed orange juice (about 2 ½ oranges)
• 125 ml freshly squeezed lime juice (about 5 limes)
• 1 large onion, finely sliced
• 1 tsp whole cumin seeds
• 1 tsp dried oregano
• 1 tbsp smoked paprika
• 1 bay leaf
• 3 tbsp dark brown sugar
• 1 green bell pepper, chopped
• Shetland sea salt, to taste
• Freshly ground black pepper, to taste
• Spring onions, chopped (for garnish)

How To Make Crock Pot Cuban Chicken

1. Brown the chicken: Heat olive oil in a sauté pan over medium-high heat. Season chicken with salt and pepper, then brown on both sides. Transfer to slow cooker with garlic and green pepper.
2. Cook the onions and spices: Drain most of the fat, leaving about 1 tbsp. Sauté onions until softened. Add cumin seeds and cook for 1 minute, followed by oregano and smoked paprika.
3. Make the sauce: Add brown sugar and orange and lime juices to the pan. Bring to a boil, scraping up browned bits. Boil for 1 minute and adjust seasoning.
4. Slow cook the chicken: Pour the sauce over the chicken in the slow cooker. Add bay leaf, cover, and cook on LOW for 5 hours.
5. Serve and garnish: Discard bay leaf, garnish with chopped spring onions, and serve over brown rice.

Recipe Tips

• Can I use chicken breasts instead of thighs?
  Yes, but thighs stay juicier during slow cooking.
• What if I don’t have fresh citrus juice?
  Bottled orange and lime juice can work, but fresh gives the best flavor.
• Can I make it spicier?
  Add a pinch of cayenne or sliced jalapeños for heat.
• How do I thicken the sauce?
  Simmer it on the stove after cooking if you prefer a thicker sauce.

What To Serve With Cuban Chicken

This Cuban-inspired chicken pairs well with simple sides like:

• Brown rice or white rice
• Fried plantains or tostones
• Black beans or Cuban-style beans
• A crisp side salad

How To Store Cuban Chicken

Refrigerate:
Store in an airtight container for 3–4 days. Reheat gently on the stove or in the microwave.

Freeze:
Cool completely and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Cuban Chicken Nutrition Facts

• Calories: 433 kcal
• Carbohydrates: 24 g
• Protein: 22 g
• Fat: 28 g
• Saturated Fat: 6 g
• Cholesterol: 122 mg
• Sodium: 105 mg
• Sugar: 14 g
• Fiber: 2 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I cook this on HIGH instead of LOW?
Yes, about 2 ½–3 hours on HIGH should work, but LOW gives more tender results.

Do I need to brown the chicken first?
Browning adds flavor but can be skipped if you’re short on time.

Can I add vegetables to the slow cooker?
Yes, carrots or potatoes can be added for a heartier dish.

Does this work with boneless chicken?
Yes, but reduce cooking time slightly to avoid drying out the meat.

Try More Recipes:

• Crock Pot Creamy Chicken Parmesan Soup
• Crock Pot Creamy Cheesy Rotel Chicken
• Crock Pot Cream Cheese Chicken Taquitos

Crock Pot Cuban Chicken

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

5

hours 

Calories

433

kcal

Tender chicken thighs slow-cooked with citrus juices, garlic, and Cuban spices for a bright and savory dish.

Ingredients

• 8 chicken thighs
  

• 2 tbsp olive oil
  

• 12 garlic cloves
  

• 125 ml orange juice
  

• 125 ml lime juice
  

• 1 onion, sliced
  

• 1 tsp cumin seeds
  

• 1 tsp oregano
  

• 1 tbsp smoked paprika
  

• 1 bay leaf
  

• 3 tbsp dark brown sugar
  

• 1 green bell pepper, chopped
  

• Salt and pepper
  

• Spring onions for garnish

Directions

• Brown seasoned chicken in olive oil; transfer to crock pot with garlic and pepper.
  
• Sauté onion, add spices, brown sugar, and citrus juices; bring to boil.
  
• Pour sauce over chicken, add bay leaf, and cook on LOW 5 hours.
  
• Remove bay leaf, garnish with spring onions, and serve with rice.