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Slow-Cooker Arroz con Pollo (Chicken & Rice)

  • 30 m
  • 6 h 30 m
Laura Walsh
“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.”

Ingredients

    • 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)

Directions

  • 1 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.
  • 2 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.
  • 3 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
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