These zesty, citrus-infused Slow Cooker Mojo Chicken Thighs pack a punch.
Slow Cooker Mojo Chicken Thighs
Makes 4 to 6 servings
Ingredients
- ¾ cup lightly packed fresh cilantro
- ½ cup chopped yellow onion
- 2 tablespoons coarsely chopped fresh garlic
- 1 tablespoon orange zest
- ½ cup fresh orange juice
- ¼ cup fresh lemon juice
- ¼ cup green pepper hot sauce
- 2 teaspoons lime zest
- 2 tablespoons fresh lime juice
- 2 teaspoons kosher salt
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- ½ cup extra-virgin olive oil
- 6 boneless skinless chicken thighs
- Hot cooked rice, to serve
- Slow Cooker Black Beans (recipe follows), to serve
- Garnish: orange zest
Instructions
- In the container of a blender, place cilantro, onion, garlic, orange zest and juice, lemon juice, hot sauce, lime zest and juice, salt, oregano, cumin, and black pepper. Blend until well combined, scraping down sides of blender. In a slow, steady stream, add oil, blending until well combined and almost smooth. Reserve ½ cup of sauce for serving.
- In a large resealable plastic bag, place chicken and remaining marinade. Seal bag and turn to combine. Refrigerate for 2 hours.
- In a 6- to 8-quart slow cooker, pour chicken and marinade. Cook on high until chicken is tender, 3 to 4 hours. Serve with reserved sauce, rice, and Slow Cooker Black Beans. Garnish with orange zest, if desired.
Slow Cooker Black Beans
Makes 6 to 8 servings
Ingredients
- 1 (16-ounce) bag black beans, rinsed and sorted*
- 4 cups water
- 2 cups vegetable stock
- 2 cups diced yellow onion
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 bay leaf
Instructions
- In a 6-quart slow cooker, add all ingredients. Cover and cook on high until beans are tender, about 3 hours and 30 minutes.
Notes
*We used Camellia Brand Black Beans.
