Slow Cooked Chicken Veracruz-Style

When you think Rick Bayless, you think Topolobampo or Top Chef Masters champion, but what about slow cooker recipes? Really? Yep. Bayless has a few wonderful stews that work in the slow cooker. This one is adapted from “Mexican Everyday.” It’s not too spicy—so everyone loves it—and it’s super easy.

Slow Cooked Chicken Veracruz-Style

Serves: 6

Prep Time: 15 minutes

Cook Time: 4-6 hours untended


4 medium red skinned potatoes

3 lbs. chicken parts, skinned

1 can fire-roasted diced tomatoes (28 ounces)

6-12 slices pickled jalapenos (depending on how hot you want the dish)

3 garlic cloves, chopped

2 tbsp. Worcestershire sauce

1/8 tsp. ground cloves

1/4 tsp. cinnamon

1/4 cup chopped green olives

1/4 cup chopped parsley

1. Cut the potatoes into wedges and put into the slow cooker. Top with the chicken pieces.

2. Drain the tomatoes, then mix with the jalapenos, garlic, Worcestershire, cloves and cinnamon. Pour over the chicken and cook on high. In my slow cooker, the chicken was falling-off-the-bone tender after 4 hours, but some slow cookers may need 6.

3. Transfer the potatoes and chicken to a platter. Add the olives and parsley to the remaining sauce. Taste and season with salt if needed. Spoon the sauce over the chicken and serve.

Complete the meal: Serve with green beans or zucchini sautéed in olive oil and garlic. For a beverage, Dos Equis and a lime complete your trip to Veracruz.

Cook’s note: Choose whatever chicken parts your family likes. If you don’t like skinning the chicken pieces, ask your butcher to do it for you.

Crock around the pot: Do you have a slow-cooker recipe? Share it with us! As the weather cools down, it’s the perfect time to fire up the crock pot and have stew for dinner. So, we’d like to stockpile all the recipes we can to give you the best resource possible. Send all recipes to [email protected].

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