Slow Cooker Puerto Rican Chicken in Green Sauce
© Helene Dujardin

Slow Cooker Puerto Rican Chicken in Green Sauce

  • ACTIVE: 25 MIN


  1. 6 skinless chicken drumsticks
  2. 6 skinless chicken thighs (bone-in)
  3. Salt and freshly ground pepper
  4. 1 teaspoon ground cumin
  5. 4 cups packed cilantro leaves
  6. 6 garlic cloves, halved
  7. 2 large jalapeños, chopped with seeds included
  8. 1 medium onion, chopped
  9. 1 red bell pepper, chopped
  10. 1 green bell pepper, chopped
  11. 1/4 cup dry white wine
  12. 3 tablespoons extra-virgin olive oil, plus more for drizzling
  13. 2 cups chicken stock or low-sodium broth
  14. 1/2 pound medium red skinned potatoes, sliced 1/4 inch thick
  15. Steamed rice and lime wedges, for serving
  1. Season the chicken with salt, pepper and the cumin. Let stand for 10 minutes.
  2. Meanwhile, in a food processor, combine the cilantro, garlic, jalapeños, onion, red and green bell peppers, wine and the 3 tablespoons of the olive oil and puree.
  3. Transfer the puree to a slow cooker and stir in the chicken stock. Add the chicken and potatoes. Cover and cook on high for 4 hours, shifting the chicken and potatoes a few times, until the chicken is cooked through.
  4. Season the stew with salt and pepper.
  5. Serve the chicken and potatoes in shallow bowls and ladle the sauce all around. Serve with rice and lime wedges.
Make Ahead
The chicken stew can be refrigerated for up to 2 days. Reheat gently.

Suggested Pairing

Lush, blackberry-inflected Washington state Merlot.