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**Slow Cooker Arroz Con Pollo

Slow Cooker Arroz Con Pollo

  • Cooking Time:

    8–10 hours
  • Servings:

    4

Ingredients

1 pinch saf­fron
2 T. boil­ing water
1 yel­low onion, large and chopped
2 cloves gar­lic, minced
1 green bell pep­per, seed­ed and chopped
1 c. con­vert­ed long-grain rice
1 T. veg­etable oil
2 whole bay leaves
1 tsp. dried oregano
1/2 tsp. ground papri­ka
1 tsp. salt
1/2 tsp. fresh­ly ground black pep­per
14 oz. plum toma­toes, canned drained and chopped
8 chick­en thighs, bone­less
salt and pep­per, to taste
1 1/2 c. chick­en broth, low­fat and low-sodi­um
1 c. frozen peas, defrost­ed
pimen­to (sliced, stuffed olives option­al)
hot pep­per sauce (option­al)

 

  1. Com­bine the saf­fron and boil­ing water and set aside.
  2. In skil­let, sauté the onion, gar­lic, pep­per and rice in the veg­etable oil.
  3. Sea­son with the bay leaves, oregano, papri­ka, salt and pep­per.
  4. Add the plum toma­toes and stir well.
  5. Trans­fer the veg­etable and rice mix­ture to the slow cook­er.
  6. Sea­son the chick­en thighs with salt and pep­per.
  7. In the same skil­let, sauté the chick­en thighs until browned.
  8. Place the chick­en thighs on top of the rice lay­er in the crock.
  9. Adding the saf­fron and water, and the chick­en broth.
  10. Cov­er. Cook on High for 1 hour, then reduce to Low for 7 to 9 hours.
  11. Thir­ty min­utes before the end of cook­ing, add the frozen peas and mix the con­tents thor­ough­ly.

Note: pimen­to (sliced, stuffed olives, option­al) and/or hot pep­per sauce (option­al)

Hap­py Crock­ing!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Defin­i­tive Guide to Slow Cook­ing”

XOXO,

Jenn

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Kendra
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Kendra

Should the chick­en thighs be skin­less as well?

Ruth Hayden
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Ruth Hayden

Is the rice cooked before putting into slow cook­er?

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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