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.
Slow Cooker Garlic Citrus Chicken (Paleo/Whole30)
- Prep Time: 5 mins
- Cook Time: 3 hours
- Total Time: 3 hours 5 mins
- Yield: 4 servings 1x
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Pin RecipeIngredients
- 2 lbs chicken
- 1 onion, sliced
- 1 lemon, sliced
Sauce:
- 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
Instructions
- 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?
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Hi ,a question,,I have a 6oz package of Fontera 3 Citrus Garlic Marinade with fresh Cilanro and i need to use this , could I use this in the crockpot ,its sounds like it is almost like your ingrediants in your recipe
Thanks
Absolutely! Yes, it’s very similar that would be a great substitution.
Awesome!! thanks a bunch ;0)
This was really good. I didn’t have all of the ingredients so used what I had. I used meyer lemon and a shot of triple sec instead of orange juice and less garlic .I also used thighs and they were done in 2 1/2 hours on high and had more than enough juice. I will make it again and buy all the ingredients I need before next time!
Was I supposed to put the minced garlic on the bottom with the onion slices? I hadn’t added it yet so after the lemon slices on top, I just sprinkled the minced garlic. Probably just magically blends together no matter. Trying it today on low heat. Thanks for such a simple delicious recipe for my family with multiple work schedules.
That will be just fine. I updated the recipe so it’s more clear. You’re very welcome I hope you enjoy the recipe!
Thank for this recipe! I love Versailles!
I go to Versailles way too often:-) You’re welcome, I hope you enjoy the recipe!
Omg! I’m definitely going to try it if it’s like Versailles! The one we had by me closed down. I’ve never been the same since. Lol
Is the green Cilantro?
Uh-oh the pressure is on haha! Let me know how you think it compares to Versailles:-) Yup just a bit of chopped cilantro but totally optional. Enjoy!
Is this enough liquid to cover the chicken?
It might not look like it there’s enough at the beginning but don’t worry, there is. The chicken won’t be completely immersed in liquid.
It’s amazing you mention the chicken dish at Versailles in L.A.!!! I moved back to Texas in 2002, but was absolutely craving those flavors tonight. I stumbled across your recipe and can’t wait to make it!
I absolutely love it there. I hope you enjoy this recipe!