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Slow-Cooker Arroz con Pollo (Chicken & Rice)
6 h 30 m
“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.”
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)
1Combine 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.
2Stir 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.
3Using 2 forks, shred the chicken in the slow cooker. Top each serving with 1 tablespoon olives and garnish with cilantro, if desired.