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
Reviews
10-02-2020 I made this today for dinner and it was excellent! I substituted (4) thinly sliced chicken breasts for the boneless skinless chicken thighs (which I also like, but decided to use the chicken breasts instead). I slow-cooked the mixture on Low in a 4 qt. slow cooker for 5 hours. The chicken was falling apart and easy to shred. We ate it with warm (no-lard) corn tortilla's with a dollop of sour cream and cilantro on top. Delicious meal!
I also couldn't find adobo seasoning, so I substituted in a mixture of salt, pepper, paprika,onion powder, and chili powder. We enjoyed it with the plantain the first night and then ate the leftovers with corn tortillas and on top of baked potatoes.
Loved these easy way to make a chicken stew. The timing (5 hours) resulted in an awesome texture and the stew had so much flavor but didn't feel too heavy. I thought the apple added just a touch of sweetness. I added some pickled jalapenos because we love a spicy kick.
This was my first time making this recipe and it turned out fantastic. The only problem was I couldn't find Adobo seasoning anywhere, but not to worry, I made one from a recipe on the Internet. I was quite pleased. I did put about twice as much chicken than the recipe called for because I have meat lovers in my household. I will be making this one again
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