Crockpot Fricase de Pollo
This Crockpot fricase de pollo is my Cuban grandmother's recipe made with bone-in chicken, potatoes, carrots, peppers, olives, and a flavorful tomato-based sauce.
Servings: 6
Equipment
- Slow Cooker
Ingredients
- 2 ½ lbs bone-in chicken thighs and drumsticks skin removed
- 3 tablespoons olive oil
- 1 teaspoon sazón
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 1 large onion sliced
- 1 cup baby carrots
- 1 large russet potato chopped
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 4 garlic cloves minced
- ½ cup olives optional
- 16 ounces tomato sauce
- ½ cup chicken stock
- 2 bay leaves
- salt and pepper to taste
Instructions
- Drizzle the chicken with olive oil and season with the sazón, granulated garlic, onion powder, oregano, cumin, and plenty of salt and black pepper. Rub the seasonings all over the chicken.
- Place the seasoned chicken in the Crockpot, then add the onion, carrots, potato, bell peppers, garlic, and olives.
- Pour in the tomato sauce and chicken stock, then add the bay leaves.
- Cover and cook on HIGH for 4 hours, or until the chicken is very tender and the potatoes and carrots are cooked through.
- Discard the bay leaves, taste the sauce, and season generously with additional salt and black pepper if needed. Serve hot and enjoy.
Notes
- I remove the chicken skin before cooking so the sauce doesn't become too greasy.
- Make sure to cut the potato into decent-sized chunks so it doesn't completely fall apart in the Crockpot.
- Season generously with salt and pepper. With the chicken, potatoes, vegetables, and tomato sauce, this dish needs a good amount of seasoning.
Nutrition
Calories: 439kcal | Carbohydrates: 19g | Protein: 27g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 734mg | Potassium: 820mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4199IU | Vitamin C: 53mg | Calcium: 63mg | Iron: 3mg