This post is long overdue. You see, I’ve been writing here and there about the slow cooker that The Persnickety Pleb so kindly gave me some months back, and I promised her that I’d create a dish in her honor. I did, but never got around to writing about it.
I picked up a nice plump chicken to toss into the crock pot with the intention of making chicken soup but decided to do something else at the last minute. Armed with a jar of sofrito (a sauce/base made of tomato, onion, garlic, green pepper, and cilantro), a whole onion, garlic and a fresh green bell pepper as well as a scant cup of chicken broth, I dumped the lot into the ol’ slow cooker and set it on low. I chose not to add any additional salt as the sofrito is quite strong and salty on its own.
The result? Tender, juicy chicken with loads of flavor! I was right not to add additional salt to the pot, though if you like your food on the salty side, feel free to add a teaspoon or two. I forgot to take a picture of the carved chicken—I was too eager to eat!
- 1 4-lb whole chicken
- 1 medium onion, cut into eighths
- 4 cloves garlic, sliced
- 1 small green bell pepper, roughly chopped
- 1 cup chicken broth
- 1 6-oz jar sofrito
Toss all ingredients into slow cooker, being sure to pour sofrito over everything, and set on low for about nine to ten hours. Serve with rice and beans.