This Mexican-inspired one-pot chicken dinner comes together easily in the crock pot. The instant brown rice is added near the end, to keep it from overcooking. Source: Diabetic Living Magazine, Winter 2019

Laura Walsh


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; 5.8 g total fat; 0.9 g saturated fat; 90 mg cholesterol; 669 mg sodium. 272 mg potassium; 34.5 g carbohydrates; 5.2 g fiber; 8 g sugar; 28.8 g protein; 3333 IU vitamin a iu; 72 mg vitamin c; 34 mcg folate; 33 mg calcium; 3 mg iron; 46 mg magnesium;

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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