Ingredients
- 1 large onion, chopped
- 3 skinless, boneless chicken breast halves, or more to taste
- 1 (14.5 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can petite diced tomatoes
- 2 cups chicken broth
- 1 cup sour orange juice
- ¾ cup dry white wine
- 2 cloves garlic, pressed, or more to taste
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground thyme
- 1 cup water
Why This Recipe Is So Loved
Kitchen Tricks
- Add a splash of fresh lime juice at the end to brighten the dish.
- If you like it a bit spicy, toss in some crushed red pepper flakes or a diced jalapeño.
Directions
Spread half of the chopped onion in the bottom of your slow cooker. Lay the chicken breasts on top, then sprinkle the rest of the onion over the chicken. Add the black beans and diced tomatoes. In a separate bowl, mix together the broth, orange juice, wine, garlic, cumin, oregano, salt, pepper, and thyme. Pour this flavorful mixture over everything in the slow cooker. Cover and cook on low for 6 to 8 hours, or on high for about 3 to 4 hours, until the chicken is tender and cooked through (it should reach 165°F in the thickest part). While that’s cooking, bring water and rice to a boil on the stove. Lower the heat, cover, and let it simmer gently until the rice is soft and the water is absorbed, which should take around 20 to 25 minutes. Once the chicken is done, shred it right in the pot, then stir it around for a few minutes so it can soak up all those delicious juices. Serve the chicken over the rice and enjoy!
