Slow Cooker Arroz Con Pollo
This easy slow cooker arroz con pollo is a hearty Latin classic made with tender chicken, rice, colorful peppers, and savory spices. It’s comforting, flavorful, and perfect for busy days!
Equipment
- Slow Cooker
Ingredients
- Bell Peppers (Red, Yellow, Orange), chopped
- Onion, chopped
- Garlic, minced
- No-sodium-added tomato sauce
- Diced tomatoes (no-sodium-added)
- Reduced-sodium chicken broth
- Boneless skinless chicken thighs
- Instant brown rice
- Frozen peas
- Green olives with pimientos, chopped
- Fresh cilantro (optional)
Instructions
- In the bottom of your slow cooker, add chopped bell peppers, onion, and garlic. Pour in the tomato sauce, diced tomatoes, and chicken broth.
- Stir in chili powder, paprika, cumin, saffron or turmeric, and ½ teaspoon of salt and pepper.
- Nestle the chicken thighs into the sauce mixture, sprinkle with the remaining salt, and cover.
- Set your slow cooker to Low for 6–7 hours or High for 3–4 hours.
- Remove the cooked chicken, shred with two forks, and return it to the pot.
- Stir in the instant brown rice, frozen peas, and chopped olives. Cook on High for another 15–20 minutes, until the rice is tender.
- Give it a final stir, garnish with chopped cilantro, and serve warm.
Notes
For best texture, shred chicken before adding the rice. Instant rice ensures a quick, even cook. Don’t skip the olives, they add a briny balance!
