Colombian Sancocho

• 2 lbs boneless skinless chicken breasts, cubed
• 5 medium potatoes, halved
• 2 carrots, sliced into thick sections
• 1 cup yucca root, peeled and cut (or use a small bag of frozen Yucca)
• 1 plantain, ripe and cut into 1-inch sections with skin on
• 1 medium onion
• 2 tablespoons cilantro, fresh and chopped
• 3 cabbage leaves, cut into thick strips
• sazon goya
• 10 -15 cups water
• salt, Pepper, and Adobo to taste

1. Cut and peel all veggetables and protein as needed.
2. Place all of the veggetables on the bottom of a 5 quart slow cooker.
3. Layer all of the proteins on top of the veggetables.
4. Add Sazon to 2 cups of water and stir well. Pour water over proteins.
5. Sprinkle proteins with a liberal amount of Adobo.
6. Pour in water until the slow cooker is full.
7. Cook on high for 6 hours or on low for 4. Test meat for doneness before you turn off.

chicken breasts, potatoes, carrots, yucca root, plantain, onion, cilantro, cabbage, sazon goya, water, salt

Taken from www.food.com/recipe/colombian-sancocho-416016 (may not work)