This one-pot chicken dinner, inspired by the traditional dish of Spain and Latin America, comes together easily in the crock pot. The instant brown rice is added near the end, to keep it from overcooking.

Laura Walsh
Source: Diabetic Living Magazine, Winter 2019


Recipe Summary

30 mins
6 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Combine bell peppers, onion, garlic, tomato sauce, diced tomatoes, broth, chili powder, paprika, 1/2 teaspoon salt, pepper, cumin, and saffron (or turmeric) in a 6-qt. slow cooker. Nestle chicken into the mixture until submerged. Cover and cook on Low for 5 1/2 hours.

  • Stir in rice, peas, and the remaining 1/2 teaspoon salt. Cover and cook until the rice is tender and most of the liquid is absorbed, about 30 minutes more.

  • Using 2 forks, shred the chicken in the slow cooker. Top each serving with 1 tablespoon olives and garnish with cilantro, if desired.


Equipment: 6-qt. slow cooker

Nutrition Facts

299 calories; protein 28.8g; carbohydrates 34.5g; dietary fiber 5.2g; sugars 7.6g; fat 5.8g; saturated fat 0.9g; cholesterol 90.4mg; vitamin a iu 3332.8IU; vitamin c 71.9mg; folate 33.5mcg; calcium 33mg; iron 3.5mg; magnesium 46.2mg; potassium 272.2mg; sodium 669.5mg.

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
This turned out great! I used 1.5 cups of regular brown rice added after 4 hours cooked for another 2 hours then shredded the chicken and added it back in along with the peas and capers in the place of the olives. Read More