easy slow cooker chicken ropa vieja

Chicken

Easy Slow Cooker Chicken Ropa Vieja

When discussing various methods of cooking ropas, a friend of mine told me her sister adds apple juice. I thought a Granny Smith apple might give the dish an extra kick—and it does. The ropas may also be served with hominy or tortillas, but I think the plantains add a special touch.

Ingredients

  • 2 medium sweet red peppers, sliced
  • 1 medium granny smith apple, peeled and chopped
  • 1 cup fresh cilantro leaves
  • 1 cup chunky salsa
  • 2 tablespoons tomato paste
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 5 teaspoons adobo seasoning, divided
  • 1-1/2 pounds boneless skinless chicken thighs
  • 3 to 6 teaspoons lime juice
  • 1/4 cup butter
  • 3 ripe plantains, peeled and sliced into thin rounds
  • optional: hot cooked rice, lime wedges and additional fresh cilantro leaves

Directions

  • Place the first 7 ingredients and 1 teaspoon adobo in a 5- or 6-quart slow cooker. Rub the remaining 4 teaspoons adobo seasoning over chicken; add to slow cooker. Cook, covered, on low until chicken is tender, 5-6 hours. Using 2 forks, shred chicken. Stir in lime juice to taste; heat through.
  • Meanwhile, heat butter in a large skillet over medium heat. Cook plantains in batches until tender and golden brown, about 3 minutes per side. Drain on paper towels.
  • Serve chicken with plantains using a slotted spoon. If desired, serve with rice, lime wedges and cilantro.

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