I developed this recipe about four years ago after finding I had a love for Cuban Mojo sauce. The sauce was hard to find locally and after finding a bottle I was unsure about the ingredient list. Thus, my own version was born!
I made these in the crock pot on low this time simply because I was going to be gone all afternoon and needed an easy dinner. This can be made with precooked meat as seen here. We love to use corn tortillas and for toppings we like: cheese, cilantro, sour cream, lime wedges to squeeze on top and black beans.
Feel free to use whatever your family likes!
This would also be a great freezer crock-pot recipe. Include all the ingredients listed below with your uncooked chicken in a freezer bag and label “Cuban Crock-pot Chicken- Cook on Low 4-5 hrs”. Simple!
Enjoy!
- 1 lb boneless skinless chicken breast
- 2 TB lemon juice
- 2 TB lime juice
- 3/4 cup orange juice
- 2 TB EVOO
- 1 1/2 tsp hot sauce (or more depending on taste)
- 3 garlic cloves, minced
- 2 tsp cumin
- 1/4 tsp salt
- Mix all ingredients, except chicken, in a bowl.
- Add chicken to crock- pot.
- Pour marinade over the top.
- Cook on low 4-5 hours.
- Shred and serve with corn tortillas, cheese, sour cream, cilantro, lime wedges, black beans and pico.
- Enjoy!
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