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.

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Ingredients

Directions

  • 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.

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  • 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.

Tips

Equipment: 6-qt. slow cooker

Nutrition Facts

299 calories; 5.8 g total fat; 90 mg cholesterol; 669 mg sodium. 34.5 g carbohydrates; 28.8 g protein; Full Nutrition

Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/04/2019
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.