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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20 mins
240 mins
Nutritional Value
Ingredients
quartered
peeled and crushed
cut into parts (or equal amount of bone-in chicken breasts and thighs)
homemade chicken stock (page 322) or good-quality store-bought broth
(Chardonnay recommended)
cut into 2-inch chunks
peeled and cut into thirds
Instructions
Add the onion and garlic to the slow cooker.
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.
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.
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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