Colombian Sancocho - cooking recipe

Ingredients

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

Preparation

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