There’s something magical about walking into a kitchen perfumed with the warm, citrusy, garlicky aroma of Slow Cooker Cuban Chicken. This deeply flavorful, incredibly tender meal is ridiculously easy—just set your slow cooker and let it work its magic. You’ll end up with fall-apart chicken ready to pile onto rice, stuff into tacos, or enjoy straight from the pot.
Nothing beats a great Slow Cooker Cuban Chicken. Whether you're a fan of Crockpot Recipes or want to try something from our Chicken selection, keep scrolling!
Why You’ll Love This Slow Cooker Cuban Chicken
- Effortless cooking: The slow cooker does all the work for you.
- Bold, authentic flavor: Bright citrus, garlic, and cumin create a vibrant taste.
- Unbelievably versatile: Perfect for tacos, rice bowls, tostadas, and more.
- Meal prep superstar: Makes a generous amount that holds up beautifully.
Ingredients & Tools
- 1.5 kg bone-in, skin-on chicken thighs
- 120 ml fresh orange juice
- 60 ml fresh lime juice
- 8 large garlic cloves, minced
- 2 tsp dried oregano
- 1.5 tsp ground cumin
- 1 tsp smoked paprika
- 1 large yellow onion, thinly sliced
- 2 bay leaves
- 80 ml olive oil
- 1.5 tsp fine sea salt
- 1/2 tsp black pepper
- Fresh coriander for garnish
Tools: A 6-quart (or larger) slow cooker, a small bowl for mixing the marinade.
Notes: Using bone-in, skin-on thighs keeps the chicken moist and adds flavor. Fresh citrus juice is essential for the bright, zesty punch.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 35 g |
| Fat: | 25 g |
| Carbs: | 7 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 6 hours (Low) | Total Time: 6 hours 15 minutes
Before You Start: Tips & Ingredient Notes
- Why bone-in, skin-on chicken? This cut is practically foolproof for slow cooking. The bones act as a built-in heat conductor, cooking the meat evenly from the inside out, while the skin and fat render down, basting the chicken and keeping it unbelievably succulent.
- Can I use chicken breasts? You can, but you’ll need to be very careful. Boneless, skinless breasts will cook much faster and can easily become dry. If you must, reduce the cooking time to 3-4 hours on Low and check for doneness early.
- The power of fresh citrus. This is non-negotiable for the best flavor. The bright, acidic notes from fresh orange and lime juice are essential for cutting through the richness of the chicken and creating that signature mojo taste.
- Don’t skip the sear (if you have time). While you can absolutely just throw everything in the pot, taking five extra minutes to sear the chicken thighs skin-side down in a hot skillet first will add a wonderful layer of caramelized, deep flavor.
How to Make Slow Cooker Cuban Chicken
Step 1: First, let’s get our aromatic base ready. Take your thinly sliced onion and scatter it evenly across the bottom of your slow cooker insert. This isn’t just for flavor—the onion will lift the chicken slightly, allowing heat and steam to circulate more evenly, and it will also absorb all the delicious juices as everything cooks.
Step 2: Now, pat your chicken thighs completely dry with paper towels. This is a small but crucial step for getting nicely browned skin if you choose to sear it, and it helps the seasoning stick. Season both sides of the thighs generously with the salt and black pepper.
Step 3: In a medium bowl, whisk together the fresh orange juice, fresh lime juice, minced garlic, oregano, cumin, smoked paprika, and olive oil. You’ll notice the oil will emulsify slightly with the acidic juice, creating a vibrant, fragrant marinade. Give it a taste—it should be powerfully sharp and garlicky, which is exactly what you want.
Step 4: Arrange the seasoned chicken thighs, skin-side up, on top of the bed of onions in the slow cooker. Tuck the bay leaves in between the pieces of chicken. Slowly pour the citrus and garlic marinade over the top, trying to get some on each piece. You don’t need to submerge the chicken; the steam and slow cooking will do all the work.
Step 5: Place the lid on securely and set your slow cooker to Low for 6 hours. Resist the urge to peek! Every time you lift the lid, you release a significant amount of heat and steam, which can add 15-20 minutes to your cooking time. Trust the process.
Step 6: After 6 hours, the chicken should be fall-apart tender. You can test it by poking a thigh with a fork; the meat should easily pull away from the bone. Carefully remove the chicken thighs to a large bowl or cutting board using tongs. Discard the bay leaves.
Step 7: This next step is optional but highly recommended for a superior sauce. Let the cooking liquid in the slow cooker settle for a minute, then use a large spoon to skim off and discard the excess fat that has risen to the top. You’ll be left with a more concentrated, flavorful sauce.
Step 8: Using two forks, shred the chicken, discarding the skin and bones. You can leave it a bit chunky or shred it finely, depending on your preference. Return all the beautiful, juicy shredded chicken back to the slow cooker and stir it into the remaining sauce. Let it sit for 10-15 minutes on the ‘Warm’ setting to soak up all that goodness.
Step 9: Give everything one final stir, taste, and adjust seasoning with a pinch more salt if needed. Garnish with a generous handful of fresh, chopped coriander right before serving. The fresh herb adds a wonderful brightness that complements the rich, citrusy chicken perfectly.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Portion with sauce in freezer-safe bags for up to 3 months.
- Reviving: Reheat gently on the stovetop with a splash of water or broth.
Serving Suggestions
Complementary Dishes
- Cilantro-Lime Rice — The fresh, zesty rice is the perfect fluffy base to soak up all the incredible mojo sauce from the chicken.
- Classic Black Beans — A hearty, savory side of black beans cooked with a bit of onion and cumin completes the traditional Cuban meal experience.
- Fried Sweet Plantains (Maduros) — The caramelized sweetness of the ripe plantains provides a delightful contrast to the tangy, savory chicken.
Drinks
- A crisp, cold Mojito — The mint and lime in the cocktail mirror the bright flavors in the chicken, making for a fantastically refreshing pairing.
- A light, Spanish-style Lager — A clean, crisp beer like Estrella Damm won’t overpower the dish and helps cleanse the palate between bites.
Something Sweet
- Tres Leches Cake — This iconic, milky-sweet sponge cake is the ultimate decadent finish, balancing the meal’s bold, citrusy notes with its creamy richness.
- Mango Sorbet — A scoop of vibrant, tropical mango sorbet is a light and refreshing way to end the meal on a bright, fruity note.
Top Mistakes to Avoid
- Mistake: Using bottled citrus juice. The flavor is flat, sometimes bitter, and lacks the vibrant acidity that is the backbone of this recipe. Freshly squeezed juice makes a world of difference.
- Mistake: Overcrowding or stirring during cooking. Laying the chicken in a single layer ensures even cooking. Stirring it partway through can break down the meat prematurely and make it mushy.
- Mistake: Cooking on High to save time. While tempting, the high setting will boil the chicken, making it tough and stringy. Low and slow is the only way to achieve that melt-in-your-mouth texture.
- Mistake: Skipping the fat-skimming step. The rendered chicken fat can make the final dish a bit greasy. Taking two minutes to skim it off results in a much cleaner, more intensely flavored sauce.
Expert Tips
- Tip: Marinate overnight for deeper flavor. Combine the chicken and the citrus marinade in a zip-top bag the night before. The extended time allows the acids and garlic to penetrate deeply, resulting in an even more flavorful dish.
- Tip: Boost the sauce for serving. After shredding the chicken, pour the cooking liquid into a saucepan and simmer for 10-15 minutes until it reduces and thickens slightly. Then mix it back with the chicken for a saucier, more concentrated result.
- Tip: Use the chicken carcass for stock. Don’t throw away the bones! Toss them back into the slow cooker, cover with water, and cook on Low for 8+ hours to create an incredibly flavorful Cuban-inspired chicken stock for future soups.
- Tip: Get crispy for tacos. For a textural twist, spread the shredded chicken on a baking sheet and broil for 3-5 minutes until the edges get slightly crispy. It’s phenomenal in tacos or on tostadas.
FAQs
Can I make this Slow Cooker Cuban Chicken ahead of time?
Absolutely, and it might even be better! The flavors continue to meld and develop as it sits. Let the cooked and shredded chicken cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of water or chicken broth to keep it moist.
What can I use if I don’t have sour oranges?
Authentic sour orange (naranja agria) can be hard to find, which is why this recipe uses a blend of sweet orange and lime juice to mimic its unique tart and slightly bitter flavor profile. It’s the perfect accessible substitute that delivers an incredibly authentic taste.
My sauce is too thin. How can I thicken it?
The easiest way is the reduction method mentioned in the tips. Alternatively, you can make a quick slurry by mixing one tablespoon of cornflour with two tablespoons of cold water. Stir this into the hot cooking liquid after you’ve removed the chicken, and let it simmer for a few minutes until thickened.
Is it possible to cook this on the stovetop or in an oven?
Yes! For the stovetop, use a heavy-bottomed Dutch oven. Sear the chicken, then add the other ingredients, bring to a simmer, cover, and cook on low for about 45-60 minutes. For the oven, follow the same steps and braise at 160°C for 1 to 1.5 hours.
Can I freeze the cooked shredded chicken?
You sure can. It freezes beautifully. Portion the cooled chicken with some of its sauce into freezer-safe bags or containers. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
Slow Cooker Cuban Chicken
Make tender, flavorful Slow Cooker Cuban Chicken with this easy recipe. Perfect for tacos, rice bowls, and meal prep. Get the simple, set-it-and-forget-it recipe now!
Ingredients
For the Ingredients
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1.5 kg bone-in, skin-on chicken thighs
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120 ml fresh orange juice
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60 ml fresh lime juice
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8 large cloves garlic (minced)
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2 tsp dried oregano
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1.5 tsp ground cumin
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1 tsp smoked paprika
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1 large yellow onion (thinly sliced)
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2 bay leaves
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80 ml olive oil
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1.5 tsp fine sea salt
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0.5 tsp black pepper
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Fresh coriander (for garnish)
Instructions
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First, let's get our aromatic base ready. Take your thinly sliced onion and scatter it evenly across the bottom of your slow cooker insert.01
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Now, pat your chicken thighs completely dry with paper towels. Season both sides of the thighs generously with the salt and black pepper.02
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In a medium bowl, whisk together the fresh orange juice, fresh lime juice, minced garlic, oregano, cumin, smoked paprika, and olive oil.03
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Arrange the seasoned chicken thighs, skin-side up, on top of the bed of onions in the slow cooker. Tuck the bay leaves in between the pieces of chicken. Slowly pour the citrus and garlic marinade over the top, trying to get some on each piece.04
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Place the lid on securely and set your slow cooker to Low for 6 hours.05
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After 6 hours, the chicken should be fall-apart tender. Carefully remove the chicken thighs to a large bowl or cutting board using tongs. Discard the bay leaves.06
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Let the cooking liquid in the slow cooker settle for a minute, then use a large spoon to skim off and discard the excess fat that has risen to the top.07
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Using two forks, shred the chicken, discarding the skin and bones. Return all the shredded chicken back to the slow cooker and stir it into the remaining sauce. Let it sit for 10-15 minutes on the 'Warm' setting to soak up all that goodness.08
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Give everything one final stir, taste, and adjust seasoning with a pinch more salt if needed. Garnish with a generous handful of fresh, chopped coriander right before serving.09
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