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Slow Cooker Cuban Chicken

By · Published · Updated

4.10 from 20 votes
♥

This slow cooker Cuban chicken recipe is the perfect pulled chicken recipe for an easy weeknight dinner!

Shredded chicken covered in a rich tomato sauce with olives is served with white rice and tortillas in a white bowl.

Shredded chicken cooked with onions, peppers, garlic, and spices topped with fresh lime juice makes the best chicken filling for pastelitos, arepas, tacos, or quesadillas.

This Cuban chicken recipe is also excellent served over white rice with a side of sweet platano maduros and a drink of horchata.

 Ingredients

  • Sofrito Veggies: Sliced onions, peppers, and garlic create the perfect sofrito base.
  • Corn: Optional, adds a nice sweet crunch!
  • Green Olives: Pitted. Slice them small for balanced bites.
  • Tomatoes: Tomato sauce and a can of mild diced tomatoes with green chilis.
  • Chicken Broth: Use low sodium for a healthier option. You can also substitute it with vegetable broth!
  • Boneless Chicken: I used chicken breast, but you can use boneless chicken thighs for pulling, too.
  • Seasonings: Salt, pepper, cumin, oregano, garlic powder.
  • Lime Juice: Add this at the end. It brings it all together!

Short on time?

What I love about using a slow cooker is adding all of my ingredients to the pot and cooking for a few hours without worrying about cooking.

If you're short on time, make this shredded Cuban chicken in the Instant Pot. It takes 10 minutes to cook at high pressure.

slow cooker cuban chicken
Author: Neyssa
Print Pin
4.10 from 20 votes

Slow Cooker Cuban Chicken Recipe

This slow cooker Cuban chicken recipe is the perfect shredded chicken made with Cuban flavors!
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes

Equipment

  • 1 slow cooker you can also use an Instant Pot

Ingredients
 

Seasoned Chicken

  • 1.5 lbs boneless chicken breast
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon cumin
  • ½ teaspoon oregano seasoning (dried)
  • 1 teaspoon garlic powder

Sauce Mixture

  • 2 cloves garlic (chopped)
  • 2 red bell peppers (chopped)
  • 1 small onion (chopped)
  • 4 oz sweet corn (drained)
  • ½ cup chicken broth
  • ¼ cup green olives (pitted and chopped)
  • 10 oz mild diced tomatoes with green chili (can)
  • 4 oz tomato sauce

When Finished

  • 1 whole lime juice (to taste)

Instructions

Season Chicken

  • Season chicken with salt, pepper, garlic powder, oregano, and cumin. Set to the side.

Make Sauce Base

  • Add remaining ingredients, except for the lime juice, to the slow cooker, and gently mix together.

Add Chicken

  • Add chicken to the slow cooker and spoon some of the sauce mixutre over the chicken, to

Cook Chicken

  • Cook boneless chicken in slow cooker on low for 5-6 hours or on high for 3-4 hours, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.

Shred Chicken

  • Once the chicken has cooked through, remove the chicken from the slow cooker, and shred the chicken before returning to the slow cooker.
  • Mix shredded chicken with the sauce, and taste for seasoning. Add salt and pepper, if desired.
  • Squeeze fresh lime juice over the chicken mixutre, and serve.

Notes

Instant Pot Instructions
To make this shredded Cuban chicken in the Instant Pot, follow the instructions for seasoning the chicken and how to make the sauce above.
To the Instant Pot, add ½ cup of water to the pot, top with chicken, and top with the sauce.
Cover, seal, and cook on high pressure for 10 minutes with a natural release.
Once the pressure has been released, remove the chicken to shred. Return the chicken to the Instant Pot and stir to combine. Taste for seasoning, adjust with more salt and pepper, if needed, and squeeze fresh lime juice as desired before serving.
 

Nutrition

Serving: 4g | Calories: 269kcal | Carbohydrates: 14g | Protein: 39g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 872mg | Potassium: 976mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2131IU | Vitamin C: 84mg | Calcium: 36mg | Iron: 2mg
Tried this recipe?Please consider Leaving a Review!

Storing Leftovers

To store leftovers, place the remaining chicken in an airtight container and refrigerate for up to three days.

More Cuban Recipes

Comments

    4.10 from 20 votes (16 ratings without comment)

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  1. Mitzi says

    This sounds delicious! Definitely going to try this the week that I am off with my son for Christmas.

    Reply

    • Neyssa says

      Awesome. Let me know if your son enjoys it.

      Reply

  2. Nat says

    5 stars
    Yumo! Sorry is the cooking times correct? Just wondering why on high takes longer than low? Thanks

    Reply

  3. John says

    5 stars
    Made it. Loved it. I'm a fan of olives so I loaded up with them. In the 21 years that I have known my wife I think this was the first time I saw her actually eat an olive and she enjoyed it because all of the flavors blended nicely. Next time I think I'll use some smoked paprika as well.

    Reply

    • Latina Mom Meals says

      Awesome! So glad she branched out and enjoyed it! Hmm, that would be a wonderful addition, let me know how it works out for you, John. 🙂

      Reply

  4. Courk says

    5 stars
    Made this dish this evening, let the olives out because my fiance hates olives. I would like for him to still want to marry me. The dish was phenomenal!

    Reply

  5. Ellen says

    5 stars
    Very tasty! Good with a smear of mashed avocado on a corn tortilla, too.

    Reply