Crock Pot Arroz Con Pollo (Spanish Chicken With Rice)

Recipe by Olha7397
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.