Slow Cooker Pollo Asado

Published on December 5, 2015 By Lauren

Forget tacos! This slow cooker Pollo Asado recipe is so flavorful that it will quickly become a family favorite!

Pollo Asado is such a bright and lovely Mexican dish.  I love the way this recipe always turns out tender and juicy.  Pollo Asado is traditionally grilled (it actually translates to “Grilled Chicken”).  This recipe is a shortcut to the same amazing flavor without the time by the grill.  The cumin in the marinade even adds a little smokiness which adds to the grilled flavor.  This same recipe can be grilled so long as the meat marinates for at least 4 hours prior to grilling.

The seasonings can vary by your preferences, but the citrus juices are key to the signature flavor.  Orange, lemon and lime juices work together to flavor and tenderize the meat.  The cumin adds a delightful, smoky depth to the dish.  You can increase the crushed red pepper if you'd like a touch more spice.  Most people think of oregano for Italian recipes, but it's also a very popular ingredient in Latin-inspired foods.  I prefer to keep it citrusy rather than spicy.

Some of you might wonder about replacing the thighs with chicken breast.  Chicken breast is lower in fat and very popular, but I do not recommend them as a replacement in this recipe.  The breast can come out tough and dry, whereas the thigh meat is less expensive and so much more tender.

Pollo asado ingredients

I created this recipe with a fresh orange and everything else was jarred because that's what I had on hand.  You can also substitute about 1/3 cup of orange juice into the recipe instead of the orange.  You will always get better flavor results with fresh ingredients.  Try this recipe with fresh oregano, cilantro, and citrus juices.  Your taste buds will thank you!

Pollo Asado in Slow Cooker

Slow Cooker Pollo Asado

Delicious, tender chicken in a citrus marinade!
Print Pin Rate
Cuisine: Mexican
Prep Time: 4 minutes
Cook Time: 4 hours
Total Time: 4 hours 4 minutes
Servings: 4 servings
Author: Lauren Greutman


  • 1 pound boneless skinless chicken thighs
  • 1/4 teaspoon crushed red pepper
  • 1 tsp oregano
  • 2 tsp ground cumin
  • 2 teaspoons garlic powder
  • 1 tablespoon cilantro dried
  • 1/2 onion chopped
  • 2 tablespoons olive oil
  • juice from one orange
  • 1 tablespoon lime juice
  • 1 tablespoon lemon juice


  • Place the chicken thighs into the slow cooker.
  • Top with crushed red pepper, oregano, cumin, garlic powder, cilantro, and onions.
  • Over the top, pour the oil and juices.
  • Cook on hight for 4 hours.
  • Serve chicken sliced with corn tortillas, salsa, cheese, and guacamole (optional).
  • To prepare this meal for the freezer, place all ingredients in a gallon freezer bag. Thaw the night before in the refrigerator. Cook as directed above.

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