WW Recipe of the Day: Slow Cooker Cuban Citrus Chicken
You can never have too many slow cooker chicken recipes. At least I don't seem to think so.
I've made dozens of them and have oodles more on my waiting list.
The newest one to show up for dinner was this Slow Cooker Cuban Chicken with Citrus from Quick Slow Cooking (Williams-Sonoma) (affiliate link).
Fresh orange and lime juice combine with garlic, onion, and bay leaf, for an easy fresh and flavorful main dish.
Oranges and limes are plentiful and cheap here in Phoenix right now, so it seemed like the perfect time to test out this yummy sounding recipe.
Slow Cooked Cuban Citrus Chicken Recipe Notes
As usual, I had my way with the original recipe. I replaced the suggested whole cut-up chicken with 8 boneless, skinless chicken thighs. And skipped the optional pre-browning in the name of time and laziness.
To make sure the onion is soft by the time the chicken is done be sure to slice it as thinly as you can. I find it easiest to cut the onion in half lengthwise, then peel each half, place it cut side down and slice it into very thin half-moons.
The book suggested serving this slow cooker Cuban citrus chicken with black beans, mashed sweet potatoes and sliced avocados drizzled with lime juice, which I did.
Mom, Rod and I all gave this high marks for flavor. I appreciated how effortless it was, once the onion was sliced and citrus juiced.
How Many Calories and WW Points in this Citrus Chicken?
According to my calculations each serving has 239 calories and:
4 *SmartPoints (Green plan)
4 *SmartPoints (Blue plan)
4 *SmartPoints (Purple plan)
6 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
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Slow Cooker Cuban Chicken with Citrus Recipe
- 8 boneless skinless chicken thighs (5 ounces each)
- salt and ground black pepper
- 1 yellow onion, peeled and sliced as thinly as possible (about 1-½ cups)
- 8 cloves garlic, coarsely chopped
- ¾ cup fresh orange juice
- ¾ cup fresh lime juice
- 1 bay leaf
- Ideal Slow Cooker Size: 4-Quart.
- Season the chicken generously with salt and pepper and then place it in the slow cooker.
- Spread the onion evenly over the chicken and sprinkle with 1 teaspoon salt.
- Stir together the garlic, orange juice, lime juice and bay leaf and then pour over the chicken.
- Cover and cook on LOW for 6 to 8 hours, until the chicken and onions are tender. Remove and discard the bay leaf. Taste the sauce and add more salt and pepper to taste.
- Serve the chicken with some of the onions and a little sauce poured over.
Source: Quick Slow Cooking (Williams-Sonoma) (affiliate link) by Kim Laidlaw - A keeper, I've already made two recipes from it!
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
What I used to Make this Skinny Slow Cooker Cuban Chicken Recipe
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Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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How many chicken breast would you use. I am not a fan of dark meat,
Hi Laura, you can use the same amount of chicken breasts as chicken thighs, but they will cook more quickly, probably about 4 hours or so. They onions may not be tender by then, you may want to precook them in a pan or the microwave until they are somewhat tender. Hope this helps. ~Martha