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If you’re looking for an easy slow cooker chicken recipe with bright, fresh flavor, this Cuban-inspired citrus chicken is a great one to try.
Made with orange and lime juice, garlic, and onions, it’s light, flavorful, and incredibly simple to prepare. The slow cooker does all the work, leaving you with tender, juicy chicken and a delicious citrusy sauce.
It’s the kind of effortless recipe that feels a little different from your usual weeknight dinners—but is just as easy.
Table of Contents
- Why You’ll Love This Cuban Citrus Chicken
- Ingredients & Substitutions
- Calories and WW Points
- How to Make Slow Cooker Cuban Chicken
- Tips for Best Results
- Easy Variations
- What to Serve with Cuban Citrus Chicken
- What to Do with Leftovers
- Slow Cooker Cuban Citrus Chicken Recipe
- FAQs About Cuban Citrus Chicken
- More WW-Friendly Slow Cooker Chicken Recipes
Why You’ll Love This Cuban Citrus Chicken
- Fresh, vibrant citrus flavor
- Simple, wholesome ingredients
- Minimal prep, hands-off cooking
- Naturally WW-friendly and low in fat
- Great for meal prep or leftovers
Ingredients & Substitutions
- Boneless, skinless chicken thighs – Tender and flavorful, perfect for slow cooking. Chicken breasts can be used but may be slightly less juicy.
- Yellow onion, thinly sliced – Adds sweetness and depth as it cooks down. Slice thinly so it softens fully.
- Garlic – Fresh garlic gives the best flavor, but jarred minced garlic works in a pinch.
- Fresh orange juice – Adds natural sweetness and brightness. Fresh is best, but bottled can be used if needed.
- Fresh lime juice – Balances the sweetness with acidity. You can adjust to taste.
- Bay leaf – Adds subtle depth to the sauce. Optional, but recommended.
- Salt and pepper – Essential for seasoning and bringing all the flavors together.
Calories and WW Points
According to my calculations each serving has 239 calories and 1 WW Point.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
6 PointsPlus (Old plan)
How to Make Slow Cooker Cuban Chicken
- Season the chicken with salt and pepper and place it in the slow cooker.
- Scatter the sliced onions over the chicken.
- In a small bowl (affiliate link), stir together the garlic, orange juice, lime juice, and bay leaf. Pour over the chicken.
- Cover and cook on LOW for 6–8 hours, until the chicken is tender.
- Remove and discard the bay leaf. Taste and adjust seasoning as needed.
- Serve the chicken topped with onions and a spoonful of the citrus sauce.
Tips for Best Results
- Slice onions thinly so they fully soften during cooking
- Use fresh citrus juice for the brightest flavor
- Don’t skip seasoning—the simple ingredients rely on it
- Thighs stay more tender, but breasts can be used with shorter cook time
Easy Variations
- Make It Shreddable
Shred the chicken and toss it back in the sauce—great for bowls or tacos. - Add Spice
Add cumin, oregano, or a pinch of chili flakes for extra depth. - Add Peppers
Bell peppers or poblano peppers make a great addition. - Make It Garlic-Forward
Double the garlic if you love bold flavor.
What to Serve with Cuban Citrus Chicken
This dish pairs beautifully with simple sides:
- Black beans and rice
- Mashed or roasted sweet potatoes
- Sliced avocado with lime
- Cauliflower rice for a lower-carb option
What to Do with Leftovers
Store leftovers in the refrigerator for up to 4 days.
This chicken is especially versatile:
- Shred and use in tacos or wraps
- Serve over rice bowls
- Add to salads for a citrusy protein boost
It also freezes well for up to 2 months.
If you’ve made this Crock Pot Citrus Chicken, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Cuban Citrus Chicken Recipe
Ingredients
- 8 boneless skinless chicken thighs (5 ounces each)
- salt and ground black pepper
- 1 yellow onion, peeled and sliced as thinly as possible (about 1-1/2 cups)
- 8 cloves garlic, coarsely chopped
- 3/4 cup fresh orange juice
- 3/4 cup fresh lime juice
- 1 bay leaf
Instructions
- 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.
Notes
(Must be logged into WW on a smartphone or tablet.) 6 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Quick Slow Cooking (Williams-Sonoma) (affiliate link) by Kim Laidlaw – A keeper, I’ve already made two recipes from it!
FAQs About Cuban Citrus Chicken
Can I use chicken breasts instead of thighs?
Yes, just reduce the cooking time slightly to prevent drying out.
Can I use bottled citrus juice?
Yes, but fresh juice will give you the best flavor.
Do I need to brown the chicken first?
No—this recipe is designed to be simple and skip that step.
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