Chicken Ropa Vieja

Servings: 6 • Size: 2/3 cup • Old Points: 4 pts • Points+: 4 pts
Calories: 184.5 • Fat: 6 g • Carb: 6 g • Fiber: 1 g • Protein: 24.5 g • Sugar: 1.5 g
Sodium: 149 mg • Cholesterol: 61 mg

Ingredients: 

For the Slow Cooker: 

  • 3 (22.5 oz) skinless boneless chicken breasts
  • 1 small onion, quartered
  • 1 tomato, quartered
  • 1 carrot, peeled and chopped
  • 2 cloves garlic, peeled
  • 2 bay leaves
  • kosher salt
  To finish:
  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1 small onion, sliced long
  • 1 small green bell pepper, seeded and thinly sliced
  • 1 small red bell pepper, seeded and thinly sliced
  • 1/4 cup dry white wine (or chicken broth)
  • 1/2 cup tomato sauce
  • 1 tsp cumin
  • 1/4 tsp garlic powder
  • 1/2 tsp kosher salt, plus more to taste
  • black pepper to taste
Directions:
Place chicken, 1 onion, tomato, carrot, and 2 cloves of garlic into crock pot. Add just enough water to cover, add bay leaves and salt and cook high for 4 hours until the chicken is tender. When done, remove chicken and shred with two forks; set aside. Reserve the broth.


In a large deep skillet, heat the olive oil over medium heat. Add the remaining garlic, onions, green peppers, and red peppers. Cook about 3 to 4 minutes, or until soft. Stir in the cooked chicken, tomato sauce, white wine, and about 3/4 cup of the reserved broth to create a sauce. Season with cumin, garlic powder, salt, and pepper. Cover and simmer on low for about 8 to 10 minutes, adding more broth and seasoning if needed. Makes 4 cups.

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