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.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:300 mins

Total Time:320 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Transfer the cooked onion, bell pepper, and garlic mixture to the slow cooker.

Step 4

Add the seared chicken thighs to the slow cooker, arranging them on top of the vegetables.

Step 5

Pour in the tomato sauce, dry white wine, and chicken stock. Stir gently to combine.

Step 6

Add the potato chunks, bay leaves, ground cumin, dried oregano, salt, and black pepper to the slow cooker.

Step 7

Cover and cook on low heat for 5 hours, or until the chicken is tender and the potatoes are cooked through.

Step 8

In the final 30 minutes of cooking, stir in the sliced green olives and raisins (if using).

Step 9

Remove the bay leaves before serving.

Step 10

Serve the chicken fricassee hot over a bed of fluffy white rice and garnish with chopped fresh cilantro.

Nutrition Facts

Serving size	(4284.7g)

Amount per serving	% Daily Value*
Calories	5740.4

Total Fat 291.4g	0%
Saturated Fat 74.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1236.3mg	0%
Sodium 5785.2mg	0%
Total Carbohydrate 431.7g	0%
Dietary Fiber 22.0g	0%
Total Sugars 47.3g
Protein 298.7g	0%

Vitamin D 0IU	0%
Calcium 485.8mg	0%
Iron 34.4mg	0%
Potassium 7289.2mg	0%

*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.

Source of Calories

Fat: 47.3%

Protein: 21.6%

Carbs: 31.1%