Season's Arroz Con Pollo Crock Pot Style

READY IN: 27mins
Recipe by Hill Family

This recipe came from a slow cooker recipe book that has yielded us many meals.

Top Review by ellie_

Very good and filling dish which we enjoyed! Skipped the saffron and bell pepper and used a bit less veggies than suggested in the ingredients -- a great way to clean out the vegetable drawer though. Thanks for sharing!

Ingredients Nutrition


  1. In a small bowl combine the saffron and boiling water and set aside.
  2. In a large skillet, sauté the onion, garlic, pepper and rice in the vegetable oil. Season with bay leaves, oregano, paprika, salt and pepper. Add the plum tomatoes and place in the bottom of the crock pot.
  3. Season the chicken thighs with salt and pepper. In the same skillet, sauté the chicken thighs until browned.
  4. Place the chicken thighs on top of the rice layer in the stoneware.
  5. Add the saffron and water, and the chicken broth.
  6. Cover and cook on high for 1 hour, then reduce heat to low for 7-9 hours.
  7. Thirty minutes before the end of the cooking add the frozen peas, carrots and celery and mix contents thoroughly.

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