Mojo Chicken in the CrockPot

Who can resist a recipe with “Mojo” in it’s name?  I found this flavorful Mojo chicken recipe at Run DMT and had to try it.  I’ve tweaked the recipe for the slow cooker and added some veggies to complete the meal.  Cooking the whole chicken in the slow cooker guarantees it’s going to be juicy, plus you don’t have to worry about the chicken drying out or burning.  You can still have crispy skin by following the direction here.  I hope you’ll try this chicken with pizaaz!

Don’t forget to save your bones and make stock in your crockpot!  Mojo chicken stock makes an absolutely delicious Mojo Soup (recipe here).

Mojo Chicken in the Crockpot


  • Onions and Potatoes, chopped into large pieces (Optional)
  • Juice of two Limes or 1/4 cup bottled Lime Juice
  • 2 Tbsp Olive Oil
  • 2 tsp Cumin
  • 2 tsp Oregano
  • 6 cloves Garlic, minced or 2 tsp Garlic Powder
  • 1 tsp Sea Salt
  • ½ tsp Black Pepper
  • ¼ tsp Red Pepper Flakes
  • Salt and Pepper
  • Green Beans, frozen (Optional)


  1. Cover the bottom of the crock with potatoes and onions.  Place the whole chicken on top.
  2. In a small bowl, whisk remaining ingredients (except the green beans!) until well blended.
  3. Give your chicken a full body massage using the marinade.  Separate the skin from the breast and massage the breasts under the skin.  Pour any remaining marinade into the cavity of the chicken.  Stuff your squeezed lime in the cavity of the chicken.
  4. Salt and pepper the chicken and cook on low 6-8 hours or until tender.
  5. An hour or two before you are ready to eat, add the green beans.  You can add them at the beginning if you don’t mind them being very soft.
  6. Toast the skin in the oven following the directions in How to Have Crispy Skin in the Crockpot.

Here are some of my favorite crockpot whole chicken recipes for the crockpot:



This post is part of Slightly Indulgent Tuesday, Allergy Friendly FridayAllergy Friendly Lunchbox Love

Both comments and pings are currently closed.

19 Responses to “Mojo Chicken in the CrockPot”

  1. I pinned this one – I’m going to have to make it next time I have a whole chicken!

  2. I love meals that can be made in the CrockPot. This chicken looks perfectly juicy and tender. I can’t wait to try this recipe!

  3. Lindsey says:

    This looks absolutely divine! I love the tip to stick the chicken in the oven after cooking time to brown and crisp the chicken skin, genius! I can’t wait to head to the grocery store next week, this will definitely be on my menu plan 🙂

  4. Heather says:

    This looks DELISH! I am definitely pinning it to make soon!! 🙂

  5. Sounds wonderful! I love doing chicken in the crock pot and am always looking for different ways to do it. Usually I just stuff the cavity with fresh thyme and rosemary and season the outside a little. This will defiantly be a change from the norm! Thanks!

  6. Jennie says:

    I made this recipe tonight and it was so yummy! My whole family loved it. The only change I made was that I roasted it in the oven the whole time. I put it on 475 for 15 min and 325 for 90 min. I also added cauliflower instead of the beans. Thanks for the recipe!!

  7. Looks delicious! I pinned it too 🙂

    • Nancy says:

      Thanks Steph! I hope you enjoy it. I’m posting how to make soup with the leftovers tomorrow. I love the soup the stock makes!

  8. Melissa says:

    Fixed this for dinner on Saturday and my family loved it! I did transfer to oven for some browning and I forgot the lime! But it was fantastic. Thanks!