Slow Cooker Chicken Ropa Vieja

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  Chicken Breast, Boneless Skinless(907g)
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  Garlic(240g)
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  Oregano, Dried(8g)
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  Cumin, Ground(5g)
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  Red pepper flakes(1g)
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  Freshly cracked black pepper ($0.05)
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  Yellow Onion
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  Bell Pepper
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  Bell Pepper
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  Canned Diced Tomatoes(425g)
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  Tomato Paste(45g)
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  Salt to taste (1/2 to 1 tsp) ($0.02)

Instructions

1. 1Trim excess fat from the chicken breasts. Mince the garlic and slice the onion and both bell peppers into strips.
2. 2Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken breasts and cook for 3–4 minutes per side until lightly browned on the surface (internal doneness will finish during simmering).
3. 3Add the minced garlic, oregano, cumin, and red pepper flakes to the pot and stir for 30 seconds over medium-high heat until fragrant.
4. 4Add the onion and bell pepper strips to the pot, then pour in the canned diced tomatoes with their juices and the tomato paste. Stir well to combine, breaking up the tomato paste. Bring to a simmer over medium-high heat.
5. 5Reduce heat to medium-low, cover, and simmer for 35–40 minutes until the chicken reaches an internal temperature of 165°F and is tender enough to shred easily.
6. 6Remove the lid, use tongs to shred the chicken directly in the pot, and stir to distribute throughout the sauce. If the sauce is too thin, simmer uncovered over medium heat for 10–15 minutes to reduce and thicken. Taste and season with salt as needed.
7. 7Divide the ropa vieja evenly into 6 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.
8. 8Serve each portion over rice, in a warm tortilla, or in a bowl as desired.