Easy Slow-Cooker Chicken Ropa Vieja
Ingredients
| 2 medium sweet red peppers, sliced | 5 teaspoons adobo seasoning, divided |
| 1 medium Granny Smith apple, peeled chopped | 1-1/2 pounds boneless skinless chicken thighs |
| 1 cup chunky salsa | 3 to 6 teaspoons lime juice |
| 2 tablespoons tomato paste ** | 1/4 cup butter |
| 1 garlic clove, minced | 3 ripe plantains, peeled and thinly sliced into thin rounds |
| 1 teaspoon ground cumin | Hot cooked rice, lime wedges and additional fresh cilantro leaves, optional |
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Directions
- Place the first 7 ingredients and 1 teaspoon adobo in a 5- or 6-quart slow cooker. Rub the remaining 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.
Nutrition Facts
| 1 serving: |
|---|
| 387 calories |
| 16g fat (7g saturated fat) |
| 96mg cholesterol |
| 1428mg sodium |
| 39g carbohydrate |
| 23g protein |
| 20g sugars |
| 4g fiber |
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