Easy Slow-Cooker Chicken Ropa Vieja

• 2 medium sweet red peppers, sliced
• 1 medium Granny Smith apple, peeled chopped
• 1 cup fresh cilantro leaves
• 1 cup chunky salsa
• 2 tablespoons tomato paste
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 5 teaspoons adobo seasoning, divided
• 1-1/2 pounds boneless skinless chicken thighs
• 3 to 6 teaspoons lime juice
• 1/4 cup butter
• 3 ripe plantains, peeled and thinly sliced into thin rounds
• Hot cooked rice, lime wedges and additional fresh cilantro leaves, optional

1. Place the first 7 ingredients and 1 teaspoon adobo in a 5- or 6-quart slow cooker. Rub the remaining adobo seasoning over chicken; add to slow cooker. Cook, covered, on low until chicken is tender, 5-6 hours. Using 2 forks, shred chicken. Stir in lime juice to taste; heat through.
2. Meanwhile, heat butter in a large skillet over medium heat. Cook plantains in batches until tender and golden brown, about 3 minutes per side. Drain on paper towels.
3. Serve chicken with plantains using a slotted spoon. If desired, serve with rice, lime wedges and cilantro.

sweet red peppers, apple, fresh cilantro, chunky salsa, tomato paste, garlic, ground cumin, chicken, lime juice, butter, plantains, rice

Taken from www.tasteofhome.com/recipes/easy-slow-cooker-chicken-ropa-vieja/ (may not work)