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Easy Slow-Cooker Chicken Ropa Vieja

When discussing various methods of cooking ropas, a friend of mine told me her sister adds apple juice. I thought a Granny Smith apple might give it an extra kick— and it does. The ropas may be served over hominy or tortillas—however the plantains add a special touch. —Arlene Erlbach, Morton Grove, Illinois
  • Total Time
    Prep: 20 min. Cook: 5 hours
  • Makes
    6 Servings


  • 2 medium sweet red peppers, sliced
  • 1 medium Granny Smith apple, peeled chopped
  • 1 cup fresh cilantro leaves
  • 1 cup chunky salsa
  • 2 tablespoons tomato paste
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 5 teaspoons adobo seasoning, divided
  • 1-1/2 pounds boneless skinless chicken thighs
  • 3 to 6 teaspoons lime juice
  • 1/4 cup butter
  • 3 ripe plantains, peeled and thinly sliced into thin rounds
  • 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.
Nutrition Facts
1 serving: 387 calories, 16g fat (7g saturated fat), 96mg cholesterol, 1428mg sodium, 39g carbohydrate (20g sugars, 4g fiber), 23g protein.

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