Jenny's Cuban-Style Slow Cooker Chicken Fricassee Recipe

Enjoy the flavors of Cuba with this delicious and easy slow cooker chicken fricassee recipe. Tender chicken thighs cooked in a flavorful tomato and wine sauce with aromatic herbs and spices. Serve with rice or crusty bread for a hearty and satisfying meal.

Ingredients

• 4-6 chicken thighs, bone-in and skin-on
• 1 onion, diced
• 3 garlic cloves, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup white wine
• 1/4 cup chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 bay leaves
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 2 tablespoons chopped fresh cilantro, for garnish

Directions

1. Heat olive oil in a large skillet over medium heat. Season the chicken thighs with salt and pepper, and brown them in the skillet for 5 minutes on each side.
2. Remove the chicken from the skillet and transfer to the slow cooker.
3. In the same skillet, sauté the diced onion, minced garlic, and diced bell peppers until softened.
4. Add the diced tomatoes, white wine, chicken broth, tomato paste, cumin, oregano, paprika, salt, pepper, and bay leaves. Stir well to combine.
5. Pour the mixture over the chicken thighs in the slow cooker.
6. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and cooked through.
7. Before serving, prepare a roux by heating 2 tablespoons of olive oil in a small saucepan over medium heat. Stir in the all-purpose flour and cook for 1-2 minutes, until golden brown.
8. Slowly whisk in some of the cooking liquid from the slow cooker, and continue whisking until the mixture thickens.
9. Pour the roux back into the slow cooker and stir well to incorporate. Cook for an additional 30 minutes on low, until the sauce thickens.
10. Serve the chicken fricassee hot, garnished with chopped fresh cilantro.
11. Enjoy!

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