Easy Slow-Cooker Chicken Ropa Vieja
|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|
- 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.
|16g fat (7g saturated fat)|