Ingredients

The following ingredients have 9 Servings
  • 1 large onion (sliced)
  • 4 - 5 cloves garlic (minced)
  • 1 green bell pepper (seeded and diced)
  • 3 Russet potatoes (diced into 1/2" pieces)
  • 8 oz can tomato sauce
  • 1/2 cup dry white wine
  • 1 1/2 tsp cumin
  • 1/2 tsp dried oregano
  • 2 bay leaves
  • 1 tsp chicken bouillon
  • 2 lbs chicken thighs (boneless, skinless, cut into pieces)
  • salt and pepper (to taste)
  • 1 Tbsp lemon juice
  • avocado
  • cilantro (chopped)
  • queso fresco
  • feta cheese (crumbled)

Instruction

  • Coat slow cooker with cooking spray then add all ingredients except salt, pepper and lemon juice. Cover and cook on low heat for 6–8 hours or potatoes are tender and chicken becomes fall-apart tender.
  • Stir in lemon juice and season to taste with salt and pepper. If you would like your dish to be a bit thicker, just remove a few potatoes to a plate, mash them and stir them back into the broth. Remove bay leaves and serve over rice if desired, but we like it just as it is. Garnish with avocado, cilantro and queso fresco or crumbled feta. Enjoy!