Crock Pot Arroz Con Pollo (Spanish Chicken With Rice)

"Here's a slow cooker version of the great Spanish dish Arroz con Pollo. This tasty one dish meal is popular with everyone. Serve with a green salad and hot crusty bread, and pass the hot pepper sauce for those who like heat."
Crock Pot Arroz Con Pollo (Spanish Chicken With Rice) created by Gaia58
Ready In:
6hrs 20mins




  • In a non-stick skillet, heat oil over medium-high heat.
  • Add chicken, in batches, and brown lightly on all sides.
  • Transfer to slow cooker stoneware.
  • Reduce heat to medium.
  • Add onions and cook, stirring, until softened.
  • Add garlic, salt and pepper and cook, stirring, for 1 minute.
  • Add rice and stir until grains are well coated with mixture.
  • Stir in saffron, tomatoes and chicken stock.
  • Transfer to slow cooker stoneware and stir to combine with chicken.
  • Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until juice run clear when chicken is pierced with a fork.
  • Stir in green pepper and peas, cover and cook on HIGH for 20 minutes, until vegetables are heated through.
  • Garnish with olives, if using, and pass hot pepper sauce, if using.
  • TIP: If you are in a hurry, skip browning the chicken.
  • Just make sure that all the skin is removed; otherwise the dish will be too fatty.
  • *Saffron is a pungent, bittersweet spice garnered from a particular kind of crocus.
  • Buy saffron in threads, not powder, preferably from a reputable purveyor.
  • Turmeric can be used to convey the saffron color in a dish, but it will not replicate the unique and haunting flavour of the original.
  • Delicious & Dependable Slow Cooker Recipes.

Join The Conversation

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  1. ShirleyOglesby-salas
    The recipe I have calls for a can of beer. Cani use it in the crockpot??
  2. kak2254
    Hi all: Will this work with brown and wild rice? Thanks!
  3. kak2254
    Hi all: Will this work with brown and wild rice? Thank you!
  4. candace_marie72
    This recipe is delicious!I grew up eating aroz con pollo and I wanted to duplicate the recipe my mom had that I never got. First, I used turmeric as saffron is very expensive. Second, after reading the reviews I decided to make the rice separately. I used two boxes of uncle bens long grain and wild rice, original recipe. For those that are worried this recipe may lack flavor, using the uncle bens helped as it already has a lot of spices in it. So the flavor is awesome. This recipe reminded me so much of when my mom used to make it. Love it! Definitely making again! Also. Next time I may make three boxes of rice to have some for leftovers to go with chicken.
  5. fzpackpm
    This recipe was excellent. For those who said it was a mushy mess put a paper towel over the crock pot and under the crock pot for the last hour of cooking. This helps absorb most of the liquid and prevents the rice from being mushy. This tip can be used for other recipes in which you see there is too much liquid during the cooking time.



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