Slow Cooker Pollo Guisado (Chicken Stew)

Your crockpot does all the work for this slow-cooked Puerto Rican chicken. Just prepare the ingredients and come to the table for a traditional comfort meal without the fuss.


  • 1 can (8 oz.) tomato sauce
  • 1⁄4 cup Goya® Sofrito Tomato Sauce
  • 4 cloves cloves garlic, minced
  • 1 packet (1.41 oz.) Sazón Goya® with Coriander & Annatto
  • 3 cups chicken stock
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 yellow onion, diced
  • 3 russet potatoes, diced
  • 2 carrots, diced
  • 2 pounds chicken leg quarters
  • 1⁄2 cup pimento stuffed green olives
  • Water, if needed


  • In slow cooker, combine tomato sauce, sofrito, garlic, sazon, chicken stock, cumin, oregano, salt and pepper, onion, potatoes and carrots. Add chicken and coat thoroughly. Scatter olives on top.
  • If needed, use water to completely submerge chicken and vegetables.
  • Cook on low for 7 to 8 hours or on high for 4 hours.