Easy Slow-Cooker Chicken Ropa Vieja

  • 2 medium sweet red peppers, sliced
  • 1 medium Granny Smith apple, peeled chopped
  • 1 cup fresh cilantro leaves
  • 1 cup chunky salsa
  • 2 tablespoons tomato paste
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 5 teaspoons adobo seasoning, divided
  • 1-1/2 pounds boneless skinless chicken thighs
  • 3 to 6 teaspoons lime juice
  • 1/4 cup butter
  • 3 ripe plantains, peeled and thinly sliced into thin rounds
  • Hot cooked rice, lime wedges and additional fresh cilantro leaves, optional
  1. Place the first 7 ingredients and 1 teaspoon adobo in a 5- or 6-quart slow cooker. Rub the remaining adobo seasoning over chicken; add to slow cooker. Cook, covered, on low until chicken is tender, 5-6 hours. Using 2 forks, shred chicken. Stir in lime juice to taste; heat through.
  2. Meanwhile, heat butter in a large skillet over medium heat. Cook plantains in batches until tender and golden brown, about 3 minutes per side. Drain on paper towels.
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