Slow Cooker Mojo Chicken

Ingredients

• 700 g (1 1/2 lb)chicken breasts
• 120 ml (1/2 cup)orange juice
• 60 ml (1/4 cup)lime juice
• 15 ml (1 tbsp)dried oregano
• 2garlic cloves
• 5 ml (1 tsp)ground cumin
• 2.5 ml (1/2 tsp)salt
• 2.5 ml (1/2 tsp)black pepper
• 30 ml (2 tbsp)olive oil

Instructions

1. 1

   Add ingredients

   Put all the ingredients into the slow cooker and cover with the lid. Cook on high for 3–5 hours, or on low for 6–8 hours.

2. 2

   Shred chicken

   Once the chicken is cooked through, pull it apart with two forks or meat-shredding claws. Serve straight away, or keep it in the slow cooker on the warm setting until ready to serve.

What is mojo chicken?

Mojo refers to a citrus-and-garlic marinade associated with Cuban cooking, often flavoured with herbs and spices. This slow cooker version uses orange and lime juice, oregano, cumin and garlic to give the chicken a tangy, savoury flavour.

The chicken cooks directly in the marinade, then is shredded so it can soak up the juices. That makes it easy to serve in several different ways.

Nutrition and macros by portion

The nutrition label shows one serving as written: 278 calories, 37g protein, 5g carbs, 12g fat.

The chicken provides most of the protein, while the orange and lime juice contribute the small amount of carbohydrate. Olive oil supplies most of the fat. Serve it with vegetables and a moderate portion of rice or another grain for a more balanced plate.

Why these ingredients work

Citrus: Orange juice brings sweetness while lime juice adds a sharper note. Together they give the cooking liquid its fresh, zesty character.

Seasoning: Oregano, cumin, garlic, salt and pepper build savoury depth without complicating the method. Olive oil rounds out the marinade.

Getting tender, shreddable chicken

Even cooking: Arrange the chicken in the slow cooker so the pieces sit in the citrus mixture rather than above it. Keep the lid on during cooking to maintain steady heat.

Shredding: Start with two forks once the chicken is cooked through. If it resists pulling apart, give it more time before shredding.

Choosing a cooking time

High setting: The recipe gives a range of 3–5 hours on high. The exact time can vary with the slow cooker and the thickness of the chicken breasts.

Low setting: Allow 6–8 hours on low. Use the cooked-through cue in the method rather than relying on the clock alone.

Serving the chicken

Flexible fillings: Spoon the shredded chicken into wraps or sandwiches, or add it to a bowl with rice and vegetables. The citrusy cooking liquid can be mixed back through the meat for extra flavour.

At the table: A crisp salad or cooked vegetables make a fresh contrast to the tender chicken. Keep the chicken on the warm setting if serving is delayed.

Keeping the texture juicy

Cooking liquid: Shreddling the chicken in or alongside some of its cooking juices helps keep the meat moist. Add only as much liquid as you like for serving.

Warm setting: Use this setting to hold the chicken until mealtime, rather than leaving it on a cooking setting after it is ready.

Recipe notes & tips

• Use chicken breasts of similar size so they cook at a similar rate.
• Keep the lid closed while the chicken cooks to avoid losing heat.
• Check that the chicken is cooked through before shredding.
• Shred the meat with two forks while it is still warm.
• Stir some of the cooking juices through the shredded chicken before serving.

Variations

• Add onion: Slice an onion into the slow cooker with the other ingredients for extra savoury sweetness.
• Use chicken thighs: Swap in boneless, skinless thighs for a richer-tasting result.
• Add chilli: Include a little chilli for a spicier citrus marinade.
• Serve as tacos: Fill tortillas with the chicken and add crunchy salad or slaw.
• Make a bowl: Pair the chicken with rice, beans and vegetables for a more substantial meal.

Common mistakes to avoid

• Lifting the lid: Heat escapes and can slow cooking; leave it covered until you need to check doneness.
• Shredding too soon: Chicken that is not cooked through may resist pulling apart; continue cooking before shredding.
• Discarding all the juices: The meat can become dry; mix in a little cooking liquid after shredding.
• Overcooking after it is ready: The chicken may lose its tender texture; switch to the warm setting for holding.
• Using uneven pieces: Thick and thin breasts may finish at different times; choose pieces of a similar size.

How to store

Refrigerate cooled chicken in an airtight container for up to 3 days. Reheat until piping hot, adding a little reserved cooking liquid if needed to keep it moist.

Frequently asked questions