Slow Cooker Chicken & Potatoes "A La Brasa"

Close-Up Of Potatoes On Table
Fred Bahurlet/EyeEm/Getty Images
Prep: 15 mins
Cook: 6 hrs
Total: 6 hrs 15 mins
Servings: 4 to 6 servings

This shredded chicken is seasoned with the beloved flavors of Pollo a la Brasa, and could not be simpler to make in the slow cooker. The resulting shredded chicken and tender yellow potatoes make an excellent filling for empanadas, tequeños, or sandwiches.

For a fancier presentation, serve this chicken over an arepa (thick corn cake) garnished with crema de aji (creamy aji chile pepper sauce) as in the picture. Or split an arepa and stuff it with the chicken, Venezuelan-style.​


  • 4-6 chicken breast halves
  • 2 limes
  • 4 cloves garlic
  • 1 teaspoon cumin
  • 1 tablespoon sugar
  • 2 tablespoons chopped fresh mint leaves
  • 2 teaspoons paprika
  • 1-2 teaspoons chile powder
  • 1 teaspoon oregano
  • 1 tablespoon aji panca chile pepper paste
  • 1 tablespoons soy sauce
  • 2 tablespoon vinegar
  • 2 tablespoons chicken broth
  • 4 tablespoons vegetable oil
  • salt and pepper to taste
  • 2 pounds yellow potatoes

Steps to Make It

  1. Peel the potatoes and cut them into 1-inch square pieces. Place in a bowl of salted water and set aside.

  2. Mince the garlic and place it in a medium bowl. Juice the limes and add the juice to the garlic. Add the cumin, sugar, mint, paprika, chile pepper, oregano, aji panca paste, soy sauce, vinegar, chicken broth, and two tablespoons of vegetable oil. Whisk ingredients together until well mixed. Season with salt and pepper to taste.

  3. Season the chicken breasts on both sides with salt and pepper. Heat remaining two tablespoons of vegetable oil in a heavy skillet over medium-high heat. Sauté the chicken breasts briefly, turning once, until they are just browned on both sides.

  4. Transfer the chicken breasts to the crockpot and arrange them so that they cover the bottom of the pot. Drain the potatoes and place them on top of the chicken. Pour the sauce (garlic/lime/vinegar mixture) over the chicken and potatoes. Set slow cooker to low setting, and cook for 6 hours, or until chicken is extremely tender and shreds easily with a fork.

  5. Let chicken cool in the slow cooker, covered. Shred chicken using two forks. The potatoes will crumble and mix in. Stir to incorporate any remaining liquid, adding some extra chicken broth if mixture seems too dry.