Puerto Rican Slow Cooker Chicken

IMG_1316 I can’t stop thinking about the beach. The beach is warm, sunny and relaxing. It’s cold and wet and gray in Tennessee today. A vacation somewhere tropical sounds so, so good right now.

But I’m not going anywhere tropical:) Instead I am staying home, cranking the woodstove up to make it nice and hot inside, and drinking pineapple-banana smoothies. And eating Puerto Rican chicken in the crockpot.

Puerto Rican Slow Cooker Chicken


1 chopped onion 5 cloves garlic 1 C. chopped bell pepper 2 C. chopped potatoes 1/2 C. white wine (or chicken broth) 1 8oz. can tomato sauce 1 1/2 t. cumin 2 t. salt 1 t. each: paprika and chipotle powder 1/2 t. each: garlic powder, onion powder, coriander, pepper and oregano 1 bay leaf

1 whole chicken, 4-5 lbs.

1. Chop onion, bell pepper and potatoes. Peel and smash garlic (I use a mortar and pestle, but you could use the side of a knife or the bottom of a coffee cup). 


2. Rinse chicken inside and out with cool water. Place in the crock of a slow cooker (mine is a 6 quart size).

3. Place bell pepper, onion, smashed garlic and potatoes on top and around the sides of the chicken.


4. In a small bowl whisk together the remaining ingredients. Pour over top of chicken.


5. Cover and cook on low for 7-8 hours, or on high for 4-5 hours. Serve with rice, or you can just stand at the crock pot with a fork, which is what I did.


Notes: This was SO juicy, tender and flavorful! It seemed a bit odd to me to have potatoes and rice in one meal, but it actually turned out great that way. There was a lot of juice in the slow cooker so we spooned it over our rice.

Yield: One big chicken and lots of potatoes and veggies.

Adapted from All Recipes.