Cuban Style Slow Cooker Chicken Fricassee
Transport your taste buds to the heart of the Caribbean with this Cuban Style Slow Cooker Chicken Fricassee. This comforting one-pot dish features tender, fall-off-the-bone chicken thighs simmered in a lush tomato-based sauce infused with dry white wine, aromatic spices like cumin and oregano, and a hint of sweetness from optional raisins. Hearty chunks of potatoes absorb the rich flavors, while pimento-stuffed green olives add a briny finishing touch. With minimal prep and the convenience of a slow cooker, this recipe effortlessly delivers authentic Cuban flavors perfect for weeknight dinners or special occasions. Serve it over fluffy white rice and garnish with fresh cilantro for a mouthwatering meal that’s sure to become a family favorite. Keywords: Cuban chicken fricassee, slow cooker chicken stew, authentic Cuban recipe, chicken and potato stew.
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large green bell pepper, diced
- 4 cloves garlic cloves, minced
- 8 ounces tomato sauce
- 1 cup dry white wine
- 1 cup chicken stock
- 3 medium potatoes, peeled and cut into 2-inch chunks
- 2 leaves bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup pimento-stuffed green olives, sliced
- 0.25 cup raisins (optional)
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 cups white rice (for serving)
Instructions
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 3-4 minutes per side. Remove and set aside.
In the same skillet, sauté the diced onion and green bell pepper until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
Transfer the cooked onion, bell pepper, and garlic mixture to the slow cooker.
Add the seared chicken thighs to the slow cooker, arranging them on top of the vegetables.
Pour in the tomato sauce, dry white wine, and chicken stock. Stir gently to combine.
Add the potato chunks, bay leaves, ground cumin, dried oregano, salt, and black pepper to the slow cooker.
Cover and cook on low heat for 5 hours, or until the chicken is tender and the potatoes are cooked through.
In the final 30 minutes of cooking, stir in the sliced green olives and raisins (if using).
Remove the bay leaves before serving.
Serve the chicken fricassee hot over a bed of fluffy white rice and garnish with chopped fresh cilantro.
Nutrition Facts
Calories |
5740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.4 g | 374% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1236 mg | 412% | |
| Sodium | 5785 mg | 252% | |
| Total Carbohydrate | 431.7 g | 157% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 47.3 g | ||
| Protein | 298.7 g | 597% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 486 mg | 37% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 7289 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
