A simple garlic citrus sauce based on Cuban mojo marinade cooks with chicken (or pork) in this healthy (paleo,whole30) slow cooker recipe. Serve this succulent chicken with your favorite side dishes for an easy yet flavorful meal.
The sauce in this recipe is a play on Cuban mojo (garlic-citrus) sauce. You can use chicken or pork. If you decide to use chicken, you can use pretty much any cut: thighs, legs, boneless breasts, etc. I used skin-on, bone-in chicken thighs & legs. In general I think dark meat does better in slow cookers because it’s less likely to dry out. If you use pork then I suggest a tenderloin or chops.
I love Cuban food. Versailles on Venice Blvd. is one of my favorite restaurants that I don’t visit enough in Los Angeles. They serve there a signature pollo Versailles dish that is a roasted half chicken marinated in their garlic sauce with sliced onion. I’m not sure how Versailles cooks the chicken but sure does taste slow cooked (that’s how succulent it is). I’m not calling this a replica of their dish but rather an ode to.
I used a combination of chicken legs and thighs. As with most slow cooker recipes, I prefer to use dark meat because it’s less likely to dry out. You can of course use white meat; if you do, I suggest you lower the cook time by an hour or so. Going in, it might not look like enough sauce because the liquid won’t fully cover the chicken. Don’t worry, it’s enough.
- 2 lbs chicken
- 1 onion, sliced
- 1 lemon, sliced
- 7 garlic cloves, minced
- 1/4 cup lime juice
- 1/4 cup orange juice
- 2 tbsp evoo
- 1 tsp salt
- 1 tsp oregano
- 1⁄4 tsp cumin
- Add sliced onion to bottom of slow cooker. Add chicken on top.
- In a small bowl, whisk together sauce ingredients.
- Pour sauce on top of all the ingredients in the slow cooker.
- Top with sliced lemon.
- Cook HIGH 2-3 hours or LOW 4-6 hours or until chicken is done.
Reserve the liquid! I pour some on top of my rice, cauliflower rice, couscous, whatever I’m serving the chicken with. Sometimes I add some jalapeño to spice things up!
I served this with mashed cauliflower. What will you serve this with?