Florida Orange Juice Slow Cooker Cuban Chicken

1. Season the chicken with salt and pepper.
2. Warm the oil in a pan over medium-high heat.
3. Add the chicken (in batches if necessary), skin side down, and cook until golden brown on the bottom, about 7 minutes. Turn the chicken and cook the second side until lightly browned, about 3 minutes. Set browned chicken aside.
4. Discard all but about 1 tablespoon of fat from the pan, and return to medium-high heat.
5. Add the onions and sauté until just golden brown.
6. Add garlic and sauté for a couple more minutes, until the onions are golden and the garlic is fragrant.
7. Pour in Florida Orange Juice and lime juice. Raise the heat to high, bring to a boil, and deglaze the pan, stirring to scrape up the browned bits on the bottom.
8. Add the chicken, garlic, and onions to the slow cooker and sprinkle with 1 teaspoon salt and add the bay leaf. Cover slow cooker and cook on low heat for 5 hours.
9. Remove and discard the bay leaf. Transfer the chicken to a serving dish.
10. Season the sauce to taste with salt and a generous amount of pepper. Spoon the onions and sauce over the chicken.

Helpful Tip: You can also make this a simple multi-function pot recipe. Follow steps 1 through 3 above in a multi-function pot. For step 8, add the chicken and bay leaf to the multi-function pot and sprinkle with 1 teaspoon salt. Cover and cook on high for 2 ½ hours on slow cooker setting.