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Chicken a la Criolla in Crock Pot or Instant Pot

Chicken a la Criolla is a simple, flavorful Latin-inspired stew made with boneless, skinless chicken thighs simmered with bell peppers, onions, garlic, tomatoes, olives and cilantro. This adaptable recipe works beautifully in a slow cooker (Crock Pot) or an electric pressure cooker (Instant Pot), making it an easy weeknight dinner that still delivers big, authentic flavor.

Chicken a la Criolla, a simple yet flavorful Latin dish made with stewed boneless skinless chicken thighs bell peppers, onions, garlic, tomatoes, olives, cilantro and spices.Chicken a la Criolla

This version of Chicken a la Criolla is economical, family-friendly and easy to prepare. The recipe highlights aromatic ingredients — onion, garlic and bell pepper — combined with tomatoes, a touch of tomato sauce and briny olives for depth. Cumin and oregano add warmth and a subtle earthy note that complements the cilantro’s bright finish. The dish pairs perfectly with rice for a complete meal.

For best results, you can brown the chicken briefly in a skillet before transferring it to the slow cooker. Browning adds a caramelized flavor, but it’s optional: this recipe includes plenty of aromatics and spices, so it still develops excellent flavor when cooked directly in the Crock Pot or Instant Pot.

Slow cooking can sometimes mellow seasonings, so always taste and adjust salt and spices at the end. A final handful of fresh cilantro added just before serving refreshes the dish and elevates the flavor.

Chicken a la Criolla, a simple yet flavorful Latin dish made with stewed boneless skinless chicken thighs bell peppers, onions, garlic, tomatoes, olives, cilantro and spices.

This recipe is versatile and forgiving: swap olives for capers or use a mix of plum and Roma tomatoes when needed. If you prefer a saucier result, add an extra 1/4 to 1/2 cup of water or low-sodium broth. Serve over steamed white rice, brown rice or quinoa to soak up the savory sauce.

Chicken a la Criolla, a simple yet flavorful Latin dish made with stewed boneless skinless chicken thighs bell peppers, onions, garlic, tomatoes, olives, cilantro and spices.

Recipe Overview

  • Yield: 5 servings
  • Serving Size: 2 thighs + sauce
  • Prep Time: 10 minutes
  • Cook Time: 4 hours (HIGH) or 6–8 hours (LOW) in slow cooker; or 20 minutes high pressure in Instant Pot (natural release)
  • Calories per serving: 211 kcal

Ingredients

  • 2 lbs skinless, boneless chicken thighs, fat trimmed (about 10 thighs)
  • 1 small onion, diced
  • 1 garlic clove, crushed
  • 1 bell pepper, chopped or sliced
  • 4 plum tomatoes, roughly chopped
  • 2 tbsp alcaparrado or pitted Spanish olives (sliced)
  • 8 oz can tomato sauce
  • 1/4 tsp oregano
  • 1/4 tsp cumin
  • Salt, to taste
  • 1–2 bay leaves
  • 1/4 cup chopped cilantro, plus 2 tbsp more for serving
  • 1 tbsp olive brine from the olives (optional)
  • 1/2 cup water (or low-sodium chicken broth)

Instructions

Slow Cooker (Crock Pot)

  1. Place the chicken thighs, diced onion, crushed garlic, chopped bell pepper and chopped tomatoes in the slow cooker. Season with salt, cumin and oregano, and toss gently so the spices coat the ingredients evenly.
  2. Add the tomato sauce, olives and about 1 tablespoon of olive brine (if available), plus 1/2 cup water, the bay leaf(s) and 1/4 cup chopped cilantro.
  3. Stir to combine, then cook on HIGH for 4 hours or on LOW for 6 to 8 hours, until the chicken is tender and cooked through.
  4. Taste and adjust salt and seasonings as needed. If the sauce is too thin, remove the lid and cook on HIGH for an additional 15–30 minutes to reduce; if too thick, add a splash of water or broth.
  5. Stir in 2 tablespoons of fresh chopped cilantro, remove the bay leaf, and serve the chicken and sauce over rice.

Instant Pot (Electric Pressure Cooker)

  1. Combine the chicken, onion, garlic, bell pepper and tomatoes in the Instant Pot. Season with salt, cumin and oregano and mix so everything is evenly coated.
  2. Add the tomato sauce, olives and 1 tablespoon of olive brine (optional), 1/2 cup water, bay leaf(s) and 1/4 cup chopped cilantro.
  3. Secure the lid and cook at high pressure for 20 minutes. Allow a natural pressure release when done (about 10–15 minutes) before opening the valve.
  4. Taste and adjust salt and spices as needed. Stir in 2 tablespoons of chopped fresh cilantro and serve over rice.

Nutrition (per serving)

Serving: 2 thighs + sauce — Calories: 211 kcal; Carbohydrates: 9.9 g; Protein: 28.8 g; Fat: 6.2 g; Saturated Fat: 3.3 g; Cholesterol: 144 mg; Sodium: 447 mg; Fiber: 1.9 g; Sugar: 2.1 g.

Tips and Variations

  • For deeper flavor, briefly brown the chicken and sauté the onion and garlic in a skillet before adding to the cooker.
  • Swap olives for alcaparrado or capers if you prefer a tangier bite. Adjust the amount of brine to control saltiness.
  • Add extra vegetables such as sliced carrots, potatoes or diced plantains for a heartier one-pot meal.
  • If you prefer a thicker sauce, finish on HIGH in the slow cooker with the lid off, or use the sauté function on the Instant Pot to reduce the sauce.

This Chicken a la Criolla is a comforting, aromatic entrée that’s easy to prepare and satisfies both adults and children. It stores well and makes excellent leftovers — simply reheat and serve over freshly cooked rice. Enjoy!