Slow Cooker Chicken & Potatoes "A La Brasa"

Close-Up Of Potatoes On Table
Fred Bahurlet/EyeEm/Getty Images
  • 6 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 6 hrs
  • Yield: 4 to 6 servings
Ratings

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.​

What You'll Need

  • 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

How 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 remaining two tablespoons of vegetable oil. Whisk ingredients together until well mixed. Season with salt and pepper to taste.
  1. Season the chicken breasts on both sides with salt and pepper. Heat 2 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.
  2. 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.
  3. 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.

 

Nutritional Guidelines (per serving)
Calories 1445
Total Fat 80 g
Saturated Fat 20 g
Unsaturated Fat 35 g
Cholesterol 418 mg
Sodium 642 mg
Carbohydrates 39 g
Dietary Fiber 5 g
Protein 136 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)