This Cuban inspired dish is made with shredded chicken breast cooked in the crock pot, then sauteed with bell peppers, onions, cumin and lots of Latin flavor!
For the Slow Cooker:
3boneless skinless chicken breasts(or boneless thighs (24 oz total))
1/2green bell pepper(sliced)
1carrot(peeled and chopped)
5clovesgarlic(peeled and minced, divided)
1small onion(sliced long)
1smallgreen bell pepper(seeded and thinly sliced)
1smallred bell pepper(seeded and thinly sliced)
1/4cupdry white wine(or chicken broth)
2tbspSpanish green olives(optional)
1/2tspkosher salt(plus more to taste)
black pepper to taste
chopped cilantro(for garnish)
Place chicken, bell pepper, tomatoes, carrots, and half of garlic into the slow cooker. Add just enough chicken broth to cover the chicken and vegetables and add the bay leaves. Cook high for 4 hours, or low 6 to 8 hours, until the chicken is tender.
When done, remove chicken and shred with two forks; set aside. Discard vegetables and reserve the broth for later.
In a large deep skillet, heat the olive oil over medium heat. Add the remaining garlic, sliced onions, green peppers, and red peppers. Cook about 3 to 4 minutes, or until soft.
Stir in the tomato paste and wine, let it cook 2 to 3 minutes then add the cooked chicken, tomato sauce, and about 3/4 cup of the reserved broth to create a sauce. Season with cumin, garlic powder, salt, and pepper.
Cover and simmer on low for about 8 to 10 minutes, adding more broth and seasoning if needed. Makes 4 cups.