Crock Pot Mexican Orange Chicken Pollo Con Naranja
Juicy, tender, and packed with vibrant flavors, Crock Pot Mexican Orange Chicken (Pollo Con Naranja) is a slow-cooked masterpiece that highlights the tangy sweetness of fresh orange juice paired with the smoky heat of chipotle peppers. This effortless recipe combines seared bone-in chicken thighs with a rich, citrusy sauce infused with lime juice, orange zest, garlic, and warming spices like cumin, oregano, and paprika. Cooking low and slow allows the flavors to meld beautifully, creating a melt-in-your-mouth dish that's perfect served over fluffy white rice or wrapped in warm tortillas. With minimal prep time and a show-stopping aroma, this crowd-pleasing Mexican-inspired recipe is a must-try for busy weeknights or relaxed weekends. Garnish with fresh cilantro for a burst of color and freshness!
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Recipe Information
Ingredients
- 8 pieces chicken thighs, bone-in and skin-on
- 1.5 cups orange juice, freshly squeezed
- 0.25 cups lime juice, freshly squeezed
- 1 tablespoon orange zest
- 4 units garlic cloves, minced
- 2 units chipotle peppers in adobo sauce, chopped
- 2 tablespoons adobo sauce (from the chipotle peppers)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 medium onion, thinly sliced
- 0.5 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 servings cooked white rice or tortillas
Instructions
Pat the chicken thighs dry with paper towels and season them with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs, skin-side down, for 3-4 minutes until golden brown. Flip and sear the other side for another 2-3 minutes. Transfer the chicken to the crock pot.
In the same skillet, sauté the minced garlic for 1 minute, being careful not to burn it. Deglaze the pan with the chicken or vegetable broth, scraping up any browned bits. Pour this mixture over the chicken in the crock pot.
Add the orange juice, lime juice, orange zest, chipotle peppers, adobo sauce, ground cumin, dried oregano, paprika, and sliced onion to the crock pot. Stir gently to combine the ingredients without disturbing the chicken.
Cover the crock pot with the lid and cook on LOW for 5-6 hours, or until the chicken is tender and cooked through (internal temperature should reach 165°F).
Once cooked, carefully remove the chicken from the crock pot and set aside. If desired, skim any excess fat from the surface of the sauce.
Optional: To thicken the sauce, transfer it to a saucepan and simmer over medium heat for 5-10 minutes until reduced to your desired consistency.
Serve the chicken over cooked white rice or alongside warm tortillas. Spoon the orange-chipotle sauce over the top and garnish with chopped fresh cilantro.
Enjoy your Crock Pot Mexican Orange Chicken (Pollo Con Naranja)!
Nutrition Facts
Calories |
3850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.5 g | 281% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 4295 mg | 187% | |
| Total Carbohydrate | 185.0 g | 67% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 40.4 g | ||
| Protein | 285.5 g | 571% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 349 mg | 27% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 4390 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
