Nutrition per serving may change if servings are adjusted.
3 large red, orange, and/or yellow bell peppers, chopped
1 small onion, chopped
3 cloves garlic, minced
1 (15 ounce) can no-sodium-added tomato sauce
1 (15 ounce) can no-sodium-added diced tomatoes, undrained
1½ cups reduced-sodium chicken broth
2 tablespoons chili powder
1 tablespoon paprika
1 teaspoon salt, divided
½ teaspoon ground pepper
½ teaspoon ground cumin
½ teaspoon saffron or ¼ teaspoon ground turmeric
2 pounds boneless, skinless chicken thighs
2 cups instant brown rice, such as Minute Rice
1 cup frozen peas
½ cup chopped green olives with pimientos
¼ cup chopped fresh cilantro (optional)
Combine bell peppers, onion, garlic, tomato sauce, diced tomatoes, broth, chili powder, paprika, ½ 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 5½ hours.
Stir in rice, peas, and the remaining ½ 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.
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.