Cuban Chicken.

I went to the farmer’s market and picked up a ton of citrus. Then I thought this recipe would be perfect for dinner tonight plus I love crock pot dinners.  Light, fresh and full of flavor without a lot of calories.  You can serve this alone, with salad or over brown rice.

4 large chicken breasts (to serve 5 for dinner)
Salt and pepper
4 tbl olive oil
8 cloves of garlic, peeled and roughly chopped
1 c of orange juice
1 c of freshly squeezed lime juice
Zest from one lime
1 Bay Leaf
1 medium yellow onion, sliced
1/4 c of fresh parsley, minced

Over a medium flame, heat some olive oil in your skillet.  Once hot, add the chicken and brown on both sides.  Work in batches if need be.  Once browned, remove and place in the crock pot.

Deglaze the pan.  First, add the garlic and sauté for about 1 minute.  Then add both juices and the zest.  Raise the heat to high to a boil.  Scrape up the brown bits on the bottom of the pan.   This process will add a ton of flavor to your dish.   Remove from the heat and pour over the chicken in the crock pot.  Add your bay leaf and onions on top.  Cover and cook on low for 6-8 hours.

If serving with rice, follow the package instructions.  Place cooked rice on the bottom of the plate.  Spoon the chicken and juice overtop.  Sprinkle the parsley on top and serve.

— Knead to Cook


  1. Stephanie says:

    Doesn’t cooking chicken breast in the crockpot for this long make it dry?

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