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Healthy Recipes | Slow Cooker Chicken Ropa Vieja

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I had Chicken Ropa Vieja for the first time recently and loved how it was both extremely flavorful and very uncomplicated. This delicious dish is basically just chicken stewed down with tomatoes, peppers, onions, and spices until everything is tender and flavorful. Almost like chicken fajita stew. How can that NOT be good? Once I realized it would be an excellent candidate for the slow cooker, I knew I had to make some of my own.

I served my Chicken Ropa Vieja over rice, but you could also use it to fill a taco or burrito. OR, if you’re doing the low carb thang, just eat it in a bowl on its own! A little dollop of sour cream would be awesome on top, too. (I added a little cilantro to liven up the photos, but the dish has plenty of flavor on its own.)

Today I am putting a healthy twist on a Latin classic with a lighter variation of Ropa Vieja. Traditionally, Ropa Vieja or Carne Desmechada is made with beef, but I made this recipe with chicken and come to find out, it’s just as tasty as the traditional version. Served over rice with tajadas de maduro, it’s an excellent dish that the whole family will love.

As much as I love cooking, sometimes it’s just about getting dinner on the table as simply and quickly as possible. Well, most of the time lately! When you have kids, dinner time is definitely one the most hectic times of the day, along with the 15 minutes just before going to school in the morning! This Chicken Ropa Vieja or Pollo Desmechado is an easy dish to make and it’s delicious.

Slow Cooker Chicken Ropa Vieja

Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Servings: 6

Ingredients:

  • 1 medium red bell pepper 
  • 1 15 oz. can diced tomatoes
  • Salt to taste (1/2 to 1 tsp) 
  • 1/8 tsp red pepper flakes
  • Freshly cracked black pepper 
  • 1 medium yellow onion
  • 1 medium green bell pepper 
  • 1.5 to 2 lb.s chicken pieces (boneless skinless) 
  • 4 cloves garlic
  • 1/2 Tbsp oregano
  • 1 tsp cumin 

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Instructions:

  1. First, Trim the chicken pieces of excess fat, if desired. Place the chicken pieces in the bottom of the slow cooker (4qt. or larger). Mince the garlic and add it to the slow cooker. Sprinkle the oregano, cumin, red pepper flakes, and some freshly cracked pepper over the chicken.
  2. Second, Slice the onion, green bell pepper, and red bell pepper into strips. Place the onion and bell peppers on top of the chicken in the slow cooker. Add the can of diced tomatoes (with juices) and tomato paste to the slow cooker. The tomato paste can be added in dollops and will be stirred in after cooking.
  3. Next, Place the lid on the slow cooker and cook on high for four hours. After four hours, remove the lid and use tongs to stir the contents. Break the chicken into shreds as you stir the slow cooker. If the juices in the slow cooker are too thin, allow the pot to continue simmering on high without the lid for about 15 minutes to reduce the liquid. Taste and season with salt as needed (I added 1/2 tsp).
  4. Serve the ropa in a bowl, over rice, or in a warm tortilla.



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