Recipe Library
Slow-Cooker Arroz con Pollo (Chicken & Rice)
Tender chicken simmers with sweet bell peppers, onion, and garlic in a savory tomato broth spiced with chili powder, cumin, and saffron. The rice cooks in the final hour, soaking up every drop of the rich, gently spiced juices until each grain turns plump and fragrant.
- Total
- 6 hr 20 min
- Prep
- 20 min
- Cook
- 6 hr
- Serves
- 10
Nutrition per Serving
- Calories
- 299
- Protein
- 29g
- Carbs
- 35g
- Fat
- 6g
- Fiber
- 5g
- Sugar
- 8g
- Sodium
- 670mg
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
- 1 1/2 cups reduced-sodium chicken broth
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1 teaspoon salt, divided
- 1/2 teaspoon ground pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon saffron or 1/4 teaspoon ground turmeric
- 2 pounds boneless, skinless chicken thighs
- 2 cups instant brown rice, such as Minute Rice
- 1 cup frozen peas
- 1/2 cup chopped green olives with pimientos
- 1/4 cup chopped fresh cilantro
Instructions
- 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.