Slow-Cooker Pollo al Disco

Ellen Whiteman

Slow-Cooker Pollo al Disco is a flavorful Spanish dish made with a whole chicken, onions, garlic cloves, olive oil, chicken stock, white wine, and a variety of herbs and spices. It is cooked slowly in a slow-cooker, allowing the flavors to meld together and create a delicious and tender chicken. This dish is perfect for those following a keto, low carb, or paleo diet.

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💪🏻 Low Carb
🍗 Paleo
Pollo al Disco

20 mins

240 mins

Nutritional Value

Protein - 30g
Fat - 15g
Carbohydrates - 10g


Total: 13Serves: 4
1 Onion


4 Garlic Cloves

peeled and crushed

1 tablespoon Olive Oil
1 Whole Chicken

cut into parts (or equal amount of bone-in chicken breasts and thighs)

1 cup Chicken Stock

homemade chicken stock (page 322) or good-quality store-bought broth

1 cup White Wine

(Chardonnay recommended)

3/2 teaspoons Salt
1 teaspoon Dried Oregano
1/2 teaspoon Ground Black Pepper
2 Bay Leaves
1 Rosemary Sprig
1 pound New Potatoes

cut into 2-inch chunks

10 Carrots

peeled and cut into thirds


Step 1 : 

Add the onion and garlic to the slow cooker.

Step 2 : 

In a large saute pan over medium heat, add the olive oil. Working in batches as needed, sear both sides of the chicken pieces for 3 to 4 minutes on each side, until golden brown. Add the chicken to the slow cooker.

Step 3 : 

Pour the stock and wine into the slow cooker. Sprinkle the salt, oregano, pepper, bay leaves, and rosemary over the chicken, then carefully place the sliced potatoes and carrots on top. You may have to push some down around the chicken for everything to fit.

Step 4 : 

Cook on high for 4 hours or low for 7 hours, or until the chicken is tender and falling off the bone. Discard the bay leaves and rosemary. Serve the chicken warm with the potatoes and carrots.

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