Citrus-Garlic Mojo Chicken in the Slow Cooker

1. 1

   Combine orange juice, lime juice, lemon juice, vinegar, olive oil, garlic, cumin, pepper flakes, coriander, salt, and pepper in a blender or food processor. Pulse a few times until the mixture is well blended and smooth.

2. 2

   Place the chicken breasts in the bottom of a slow cooker. Pour the juice mixture over them, cover, and cook on High until no longer pink in the center and the juices run clear, about 2 1/2 hours. An instant-read thermometer inserted into the center should register at least 165 degrees F (74 degrees C).

3. 3

   Shred the cooked chicken with two forks, adding a little liquid from the slow cooker if desired. If serving as a main dish, transfer the chicken to a plate, cover, and keep warm.

4. 4

   Strain the liquid into a 1-quart saucepan and bring it to a boil over medium-high heat. Simmer until reduced to 1 cup, about 10 minutes. In a small bowl, combine cornstarch and water and stir until smooth with no lumps. Add the cornstarch mixture to the saucepan, stirring constantly, and let it boil for about 2 minutes, stirring continuously.

5. 5

   Remove from the heat once the sauce has thickened. Adjust the seasonings if needed.

• Calories 468.46 kcal High
• Protein 53.39 g Good Source
• Carbs 34.57 g Moderate
• Total Fat 9.84 g Moderate
• Saturated Fat 1.06 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 141.28 mg High
• Sodium 128.44 mg Moderate
• Fiber 0.47 g Low Source
• Sugar 3.78 g Moderate
• Added Sugar 0.32 g Low Source
• Calcium 554.93 mg Good Source
• Iron 2.21 mg Moderate
• Potassium 115.92 mg Low Source
• Vitamin A 2.64 mcg_rae Low Source
• Vitamin C 75.37 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Corn 🌽
• Garlic 🧄