Crock Pot Chicken a la Criolla

I found this recipe on and made several changes. I used breast meat instead of thigh meat, added a jalapeno, and increased the amount of garlic, olives and seasonings. Serve with brown rice for a healthy and satisfying meal!

2 lbs. boneless, skinless chicken breast meat
1 small onion, diced
1-2 garlic cloves, crushed
1/2 bell pepper, chopped
1 jalapeno pepper, diced
4 plum tomatoes, chunked
1/4 cup pitted green olives (plus 1 Tbsp. of the brine)
8 oz. can tomato sauce
1/2 cup water
1/2 tsp. oregano
1/2 tsp. cumin
Salt, to taste
2 bay leaves
1/4 cup chopped cilantro (plus 2 Tbsp. more for serving)
Brown rice, for serving

Place chicken, onion, garlic, peppers and tomatoes in the crock pot. Season with salt, cumin and oregano. Mix well so everything is seasoned.

Add tomato sauce, olives along with 1 Tbsp. of the brine, 1/2 cup water, bay leaves and cilantro. Mix well and set crock pot to HIGH for 4 hours or LOW for 6 hours. When done, taste for salt and seasoning and adjust spices as needed. Add 2 Tbsp. chopped fresh cilantro and serve over rice.


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