Slow Cooker Garlic Ginger Mojo Chicken

1. Prepare the Marinade

1. In a medium bowl or measuring jug, whisk together the minced garlic, grated ginger, orange zest, orange juice, lime juice, olive oil, dried oregano, ground cumin, red pepper flakes, salt, and black pepper until well blended.

2. Load the Slow Cooker

1. Scatter half of the sliced red onion across the base of the slow cooker insert to create an aromatic bed.
2. Arrange the chicken thighs in an even layer on top of the onions.
3. Pour the garlic-citrus-ginger marinade evenly over the chicken, making sure every piece is coated.
4. Scatter the remaining sliced red onion over the top.

3. Slow Cook

1. Cover with the lid and cook on Low for 4 to 5 hours (or on High for 2.5 to 3 hours), until the chicken is exceptionally tender and easily pulls apart with a fork.

4. Shred and Reduce Sauce

1. Transfer the cooked chicken thighs to a wide bowl or cutting board. Use two forks to shred the meat into bite-sized chunks.
2. If you prefer a richer, more concentrated sauce, ladle the liquid from the slow cooker into a small saucepan and simmer vigorously over medium-high heat for 6 to 8 minutes until slightly reduced and glossy.
3. Return the shredded chicken to the slow cooker (or directly into the saucepan) and toss thoroughly to absorb all the vibrant cooking juices.

5. Finish and Serve

1. Taste and adjust seasoning with an extra pinch of salt or a squeeze of fresh lime if needed.
2. Fold in half of the chopped fresh coriander.
3. Serve warm over steamed rice or warm tortillas, garnished with the remaining coriander and extra lime wedges on the side.