Slow-Cooker Cuban Mojo Pulled Chicken Step-by-step instructions

Before you start

Before you start, measure out all the ingredients and have them ready. Smash the garlic cloves with the flat side of a chef's knife. Squeeze the oranges and limes to get fresh juice—you'll need about 2 oranges and 2 limes for the amounts in the recipe.

Place the chicken thighs in the slow cooker insert, then pour the juices and seasonings over them. Toss gently to combine. You can also do this the night before and store the covered insert in the refrigerator, then start cooking in the morning.

Instructions

Layer and Slow Cook

1. 1Layer the Ingredients
   Place the chicken thighs in the slow cooker insert. Pour the orange juice and lime juice over the chicken. Add the smashed garlic, cumin, oregano, olive oil, salt, and black pepper. Gently toss everything with tongs to coat the chicken evenly.
   Look for The chicken should be well coated with the citrus marinade and the spices should be evenly distributed.
   Tip Smash the garlic cloves with the flat side of a knife to release their flavor without mincing.
2. 2Slow Cook on Low
   Cover the slow cooker with the lid and set it to LOW. Cook for 4 1/2 hours, or until the chicken is fork-tender and easily shreds. The internal temperature of the thickest piece should reach at least 165°F (74°C).
   Look for The chicken will be very tender and the juices will be fragrant with garlic and citrus.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking to keep the heat steady and the chicken moist.

The slow cooker is filled with chicken and a vibrant citrus marinade. As it cooks, the kitchen fills with the aroma of garlic and orange.

After 4 1/2 hours, the chicken is fork-tender and the juices are fragrant and slightly thickened. The chicken should be easily pierced with a fork and the internal temperature should read 165°F (74°C).

Shred and Moisten

3. 3Shred the Chicken
   Carefully remove the chicken thighs from the slow cooker and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir it into the citrus-garlic juices to keep it moist.
   Look for The chicken should pull apart easily with little resistance.
   Tip For chunkier shreds, pull the chicken into larger pieces; for finer shreds, use a fork to break it apart more thoroughly.

The chicken is removed and shredded into bite-sized pieces, then returned to the slow cooker to mingle with the juices. The texture should be moist and tender, with every strand coated in the glossy sauce. The aroma is intensely garlicky and citrusy, and the chicken looks juicy and inviting.

Serve with Sides

4. 4Serve and Garnish
   Serve the mojo pulled chicken alongside cooked black beans, yellow rice, and fried sweet plantains. Garnish with fresh cilantro leaves.
   Look for The chicken should be glistening with the citrus sauce and the cilantro adds a fresh finish.
   Tip Warm the black beans and rice before serving for a comforting meal.

The pulled chicken is piled onto plates alongside warm black beans, yellow rice, and sweet fried plantains. A sprinkle of fresh cilantro adds a pop of color and freshness. The dish looks vibrant and appetizing, with the chicken glistening and the sides offering a variety of textures and flavors.

Common mistakes

One common mistake is lifting the lid too often during cooking, which releases heat and extends the cooking time. Another is using chicken breasts instead of thighs—they can dry out and become stringy.

Also, avoid overfilling the slow cooker; the chicken should be in a single layer as much as possible. If you prefer a thicker sauce, you can remove the chicken and simmer the juices on the stove for a few minutes to reduce, but this is optional.

How to tell it’s done

The chicken is done when it is fork-tender and easily shreds. The internal temperature of the thickest piece should reach at least 165°F (74°C) to ensure food safety. If the chicken is not yet tender, continue cooking for another 30 to 60 minutes and check again.

Once done, the chicken will look slightly darker and the juices will be clear. Shred the chicken directly in the slow cooker to let it soak up the flavorful citrus sauce.

• Poultry: 165°F (74°C) in the thickest part