Jenny’s Cuban-Style Slow Cooker Chicken Fricassee: A Flavorful & Easy Recipe
Cuban cuisine is known for its vibrant flavors, and one of the most comforting and delicious dishes is Chicken Fricassee (Fricase de Pollo). Jenny’s version takes this classic recipe and adapts it perfectly for the slow cooker, making it an incredibly easy and satisfying meal to prepare. This slow cooker chicken fricassee is packed with tender chicken, savory vegetables, and a rich, flavorful sauce that will have everyone asking for seconds. It’s perfect for a weeknight dinner, a weekend gathering, or anytime you crave a taste of Cuban comfort food. This recipe is a delightful, hands-off way to enjoy a traditional Cuban flavor. So, without further ado, let’s dive into Jenny’s Cuban-Style Slow Cooker Chicken Fricassee recipe!
Why This Recipe Works
Before we jump into the ingredients and instructions, let’s talk about why this particular recipe is so successful. Here are a few key reasons:
* **Slow Cooker Convenience:** The slow cooker does all the work! It allows the flavors to meld together beautifully over several hours, resulting in incredibly tender chicken and a deeply flavorful sauce. No need for constant monitoring or stirring.
* **Authentic Cuban Flavors:** This recipe captures the essence of Cuban cooking with its use of sofrito (a flavorful base of onions, peppers, and garlic), olives, capers, and a blend of spices that create a truly authentic taste.
* **Easy to Customize:** You can easily adjust the ingredients to suit your preferences. Add more vegetables, use different cuts of chicken, or adjust the spice level to your liking. I’ll give alternative recommendations along the way.
* **Budget-Friendly:** Chicken thighs are a relatively inexpensive cut of meat, making this a budget-friendly meal that doesn’t compromise on flavor.
* **Great for Meal Prep:** This slow cooker chicken fricassee is perfect for meal prepping. It tastes even better the next day, as the flavors have had more time to develop. Make a big batch on Sunday and enjoy it throughout the week.
Ingredients You’ll Need
Here’s a detailed list of the ingredients you’ll need to make Jenny’s Cuban-Style Slow Cooker Chicken Fricassee:
* **Chicken:**
* 2-2.5 pounds boneless, skinless chicken thighs (or bone-in, skin-on thighs – see notes below) – *Chicken thighs are ideal because they stay moist and tender in the slow cooker, but you can also use chicken breasts, though they may be drier. If using bone-in, skin-on thighs, you may want to brown them lightly before adding them to the slow cooker.*
* **Sofrito Base:**
* 1 large onion, chopped – *Yellow or white onion will work fine.*
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped – *The combination of green and red bell peppers adds both flavor and visual appeal. You can substitute with other bell peppers if desired.*
* 4-6 cloves garlic, minced – *Freshly minced garlic is best for flavor, but you can use jarred minced garlic in a pinch.*
* **Flavor Enhancers:**
* 1/2 cup dry white wine (optional, but highly recommended) – *Adds depth of flavor to the sauce. You can substitute with chicken broth if you prefer.*
* 1/4 cup olive oil – *Extra virgin olive oil adds a rich flavor, but you can use regular olive oil or another vegetable oil.*
* 1/4 cup tomato paste – *Adds richness and acidity to the sauce.*
* 1/2 cup chicken broth – *Use low-sodium chicken broth to control the salt level of the dish.*
* 1/4 cup pimento-stuffed green olives, sliced – *Adds a salty, briny flavor that is characteristic of Cuban cuisine.*
* 2 tablespoons capers, drained – *Adds a tangy, salty flavor.*
* 1 bay leaf – *Adds a subtle, aromatic flavor. Be sure to remove it before serving.*
* 1 tablespoon apple cider vinegar – *Adds a touch of acidity that balances the flavors.*
* **Spices:**
* 1 teaspoon ground cumin – *Adds a warm, earthy flavor.*
* 1 teaspoon dried oregano – *A classic Cuban spice.*
* 1/2 teaspoon smoked paprika – *Adds a smoky depth of flavor.*
* 1/4 teaspoon turmeric powder – *Adds color and subtle flavor.*
* 1/4 teaspoon ground black pepper
* Salt to taste
* **Optional Add-Ins:**
* 1 cup potatoes, peeled and cubed – *Yukon gold potatoes or red potatoes work well.*
* 1 cup carrots, chopped – *Adds sweetness and texture.*
* 1/2 cup frozen peas – *Adds a pop of color and sweetness. Add them during the last 30 minutes of cooking.*
* **For Serving:**
* Cooked white rice – *A traditional accompaniment to Cuban Chicken Fricassee.*
* Fresh cilantro, chopped (for garnish)
Equipment You’ll Need
* Slow Cooker (6-quart or larger)
* Large skillet (if browning chicken)
* Cutting board
* Knife
* Measuring cups and spoons
* Mixing bowl
Step-by-Step Instructions
Now, let’s get cooking! Here’s a detailed step-by-step guide to making Jenny’s Cuban-Style Slow Cooker Chicken Fricassee:
**Step 1: Prepare the Chicken**
1. If using boneless, skinless chicken thighs, pat them dry with paper towels. This helps them to brown better (if you choose to brown them).
2. Season the chicken thighs generously with salt, pepper, cumin, oregano, smoked paprika, and turmeric powder. Make sure both sides of the chicken are well-coated with the spices.
**Step 2: Brown the Chicken (Optional)**
* While browning the chicken isn’t strictly necessary, it adds a richer, deeper flavor to the dish. If you choose to skip this step, you can simply add the seasoned chicken directly to the slow cooker.
1. Heat 1-2 tablespoons of olive oil in a large skillet over medium-high heat.
2. Once the oil is hot, carefully add the seasoned chicken thighs to the skillet in a single layer. Do not overcrowd the pan; you may need to work in batches.
3. Sear the chicken for 2-3 minutes per side, until lightly browned. You don’t need to cook the chicken all the way through; you’re just looking to develop some color and flavor.
4. Remove the browned chicken from the skillet and set aside.
**Step 3: Sauté the Sofrito**
1. In the same skillet (or in the slow cooker if it has a browning function), add the remaining olive oil. If the skillet is dry after browning the chicken, add a bit more olive oil.
2. Add the chopped onion, green bell pepper, and red bell pepper to the skillet. Sauté over medium heat for 5-7 minutes, or until the vegetables are softened and slightly translucent.
3. Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic.
**Step 4: Assemble the Slow Cooker**
1. Transfer the sautéed sofrito to the bottom of the slow cooker. If you used the slow cooker for the saute process then you are ready for the next instruction.
2. If you browned the chicken, arrange the browned chicken thighs on top of the sofrito in the slow cooker. If you didn’t brown the chicken, simply place the seasoned chicken thighs on top of the sofrito.
3. Add the tomato paste, chicken broth, white wine (if using), sliced olives, capers, bay leaf, and apple cider vinegar to the slow cooker.
4. If you’re adding potatoes and carrots, add them now, placing them around the chicken thighs. The potatoes and carrots will absorb the flavors of the sauce as they cook.
**Step 5: Cook the Fricassee**
1. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be very tender and easily shreddable with a fork.
2. If you’re adding frozen peas, add them during the last 30 minutes of cooking.
**Step 6: Shred the Chicken (Optional)**
1. Once the chicken is cooked through, remove it from the slow cooker and place it on a cutting board.
2. Using two forks, shred the chicken into bite-sized pieces. You can skip this step if you prefer to serve the chicken thighs whole.
**Step 7: Combine and Simmer**
1. Return the shredded chicken (or whole chicken thighs) to the slow cooker.
2. Stir everything together to combine the chicken with the sauce and vegetables.
3. Remove the bay leaf.
4. If the sauce is too thin, you can thicken it by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Add the slurry to the slow cooker and stir well. Cook on high for another 15-20 minutes, or until the sauce has thickened to your desired consistency.
**Step 8: Serve and Enjoy!**
1. Serve the Jenny’s Cuban-Style Slow Cooker Chicken Fricassee hot over cooked white rice.
2. Garnish with fresh chopped cilantro, if desired.
3. Enjoy!
Tips and Variations
Here are some helpful tips and variations to customize this recipe to your liking:
* **Bone-In Chicken:** You can use bone-in, skin-on chicken thighs for extra flavor. Brown them in the skillet before adding them to the slow cooker to render some of the fat and crisp up the skin.
* **Chicken Breasts:** While chicken thighs are recommended for their tenderness, you can use chicken breasts if you prefer. Just be careful not to overcook them, as they can become dry. Reduce the cooking time accordingly.
* **Vegetable Variations:** Feel free to add other vegetables to the slow cooker, such as bell peppers of other colors, chopped celery, or even a can of diced tomatoes (drained). Adding sweet plantains can give the dish a sweet and savory flavor profile.
* **Spice Level:** Adjust the amount of smoked paprika to control the spice level of the dish. You can also add a pinch of cayenne pepper or a dash of hot sauce for extra heat.
* **Wine Substitution:** If you don’t have white wine on hand, you can substitute with more chicken broth or a splash of apple cider vinegar or lemon juice.
* **Thickening the Sauce:** If you don’t want to use cornstarch to thicken the sauce, you can also use a mixture of flour and water, or simply let the sauce simmer uncovered in the slow cooker for a longer period of time to reduce and thicken naturally.
* **Serving Suggestions:** This Cuban Chicken Fricassee is traditionally served with white rice, but it also pairs well with mashed potatoes, quinoa, or even crusty bread for soaking up the delicious sauce. You can serve alongside fried plantains (platanos maduros) for a more authentic Cuban experience. It also goes very well with a simple side salad of lettuce, tomato, and cucumber.
* **Make Ahead:** This dish is perfect for making ahead of time. The flavors meld together even more as it sits in the refrigerator. You can make it a day or two in advance and simply reheat it before serving.
Nutritional Information (Approximate)
* Calories: 350-450 per serving (depending on ingredients and portion size)
* Protein: 30-40 grams
* Fat: 15-25 grams
* Carbohydrates: 10-20 grams
*Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.*
Serving Suggestions & Side Dishes
To complete your Cuban feast, here are some serving suggestions and side dishes that pair perfectly with Jenny’s Cuban-Style Slow Cooker Chicken Fricassee:
* **Classic White Rice:** The quintessential accompaniment. Fluffy white rice soaks up the flavorful sauce beautifully.
* **Congri (Cuban Rice and Beans):** A delicious and hearty side dish made with rice and black beans cooked together. This adds another layer of authentic Cuban flavor to the meal.
* **Tostones (Fried Green Plantains):** Crispy, savory plantains that provide a delightful textural contrast to the tender chicken.
* **Maduros (Sweet Plantains):** Sweet, caramelized plantains that offer a sweet and savory balance to the dish.
* **Ensalada Cubana (Cuban Salad):** A simple salad with lettuce, tomatoes, cucumbers, and a light vinaigrette. The freshness of the salad complements the richness of the fricassee.
* **Yuca con Mojo (Yuca with Garlic Sauce):** Boiled yuca (cassava) topped with a flavorful garlic sauce. This starchy side dish is a staple in Cuban cuisine.
* **Black Beans:** A simple side of black beans, seasoned with cumin and garlic, is always a welcome addition to any Cuban meal.
Storing and Reheating Instructions
**Storing:**
* **Refrigerate:** Allow the chicken fricassee to cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 3-4 days.
* **Freeze:** For longer storage, you can freeze the chicken fricassee. Transfer it to a freezer-safe container or bag, leaving some space at the top for expansion. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
**Reheating:**
* **Stovetop:** Reheat the chicken fricassee in a saucepan or pot over medium heat, stirring occasionally, until heated through. Add a little bit of chicken broth or water if the sauce is too thick.
* **Microwave:** Reheat individual portions in the microwave on high for 1-2 minutes, or until heated through. Stir occasionally.
* **Slow Cooker:** You can also reheat the chicken fricassee in the slow cooker on low for 1-2 hours, or until heated through.
Jenny’s Culinary Inspiration
Jenny grew up in a vibrant Cuban household where food was always at the center of every gathering. This Chicken Fricassee recipe is a tribute to her grandmother, whose traditional version was a family favorite. Jenny adapted the recipe for the slow cooker to make it more accessible and convenient for busy weeknights, while still preserving the authentic flavors of her heritage. She hopes you enjoy this taste of Cuban comfort food as much as her family does.
Conclusion
Jenny’s Cuban-Style Slow Cooker Chicken Fricassee is a delicious and easy way to experience the vibrant flavors of Cuban cuisine. With its tender chicken, flavorful sauce, and aromatic spices, this dish is sure to become a family favorite. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is simple to follow and delivers impressive results every time. So, gather your ingredients, fire up your slow cooker, and get ready to enjoy a taste of Cuba! Don’t forget to pair it with white rice and your favorite Cuban side dishes for a complete and satisfying meal. ¡Buen provecho!