Easy Slow Cooker Chicken Ropa Vieja

When discussing methods of cooking ropas, a friend told me her sister adds apple juice. I tried a Granny Smith apple for a tangy kick. —Arlene Erlbach, Morton Grove, IL Prep: 20 min.

• Cook: 5 hours Makes: 6 servings 2 sweet red peppers, sliced 1 medium Granny Smith apple, peeled and chopped

1 cup fresh cilantro leaves

1 cup chunky salsa

2 Tbsp. tomato paste

1 garlic clove, minced

1 tsp. ground cumin

5 tsp. adobo seasoning, divided 11/2 lbs. boneless skinless

chicken thighs

3 to 6 tsp. fresh lime juice

1/4 cup butter

3 ripe plantains, peeled and

thinly sliced into rounds Lime wedges and additional fresh cilantro leaves, optional

1. Place the first seven ingredients and 1 tsp. adobo in a 5- or 6-qt. slow cooker. Rub the remaining adobo over chicken; add to slow cooker. Cook, covered, on low until chicken is tender, 5-6 hours. Using two forks, shred chicken. Stir in lime juice to taste; heat through.

2. Just before serving, heat butter in a skillet over medium heat. Cook plantains in batches until tender and golden brown, about 3 minutes on each side. Drain on paper towels.

3. Serve chicken with a slotted spoon over plantains. If desired, serve with lime wedges and cilantro. 1 serving: 387 cal., 16g fat (7g sat. fat), 96mg chol., 1428mg sod., 39g carb. (20g sugars, 4g fiber), 23g pro.