Slow-Cooker Guatemalan Chicken

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Slow-Cooker Guatemalan Chicken


Several years ago I attended a dinner party at a friends home. One of the dished we enjoyed was Guatemalan Chicken. I really enjoyed the richness and sweetness of this dish, which was served with white rice. I asked for the recipe and was thankful to receive Mario’s recipe. I have modified the original stove-top recipe to use a slow-cooker.

Recipe adapted from original stove-top recipe provided by Mario Montenegro



  • 4 boneless, skinless chicken thighs, cut into bite size pieces.
  • 2 red bell pepper (original recipe calls for green bell pepper), seeded and diced
  • 1 cup onion, diced
  • 1/2 cup dark brown sugar
  • 1/2 bottle red wine
  • 2 – 6 ounce cans tomato paste
  • 2 tablespoons olive oil, divided


In a 6 quart, stir in the brown sugar, tomato paste and wine. Meanwhile, in a skillet on the stove top heat 1 tablespoon of olive oil and sauté the onion, bell peppers and garlic until soft and add to slow-cooker. In the same skillet, heat the remaining 1 tablespoon of olive oil. Brown the chicken thigh pieces and transfer to the slow-cooker. Cook on low for 6 to 8 hours. Serve over white rice.

Slow-Cooker Guatemalan Chicken

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