Slow Cooker Arroz Con Pollo
Dive into the comforting flavors of Slow Cooker Arroz Con Pollo, a vibrant one-pot dish that brings the essence of Latin cuisine straight to your kitchen. Tender, seared chicken thighs are slow-cooked with aromatic spices like paprika, cumin, and turmeric, along with long-grain white rice, sautéed vegetables, and juicy diced tomatoes with green chilies. This easy, hands-off recipe leverages the magic of a slow cooker to effortlessly blend rich flavors while achieving perfectly cooked, fluffy rice. A finishing touch of sweet green peas balances the bold spices, and the optional cilantro and lime wedges provide a bright, refreshing garnish. With just 20 minutes of prep and a hearty yield for six servings, this dish is ideal for busy weeknights or casual gatherings. Perfect keywords: slow cooker arroz con pollo, chicken and rice recipe, easy Latin one-pot meals, slow cooker dinner ideas.
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 4 cloves garlic cloves, minced
- 1.5 cups long-grain white rice
- 2.5 cups low-sodium chicken broth
- 1 14-ounce can diced tomatoes with green chilies
- 1 cup frozen peas
- 2 teaspoons paprika
- 1.5 teaspoons ground cumin
- 1 teaspoon turmeric
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- 4 pieces lime wedges (optional for serving)
Instructions
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs on each side for 3-4 minutes until golden brown. Transfer the seared chicken to the slow cooker.
In the same skillet, add the diced onion, bell pepper, and garlic. Sauté for 3-4 minutes until softened and fragrant. Transfer the mixture to the slow cooker.
Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well and add the rice to the slow cooker.
Add the chicken broth, diced tomatoes with their juices, paprika, ground cumin, turmeric, salt, and black pepper to the slow cooker. Stir everything gently to combine.
Cover the slow cooker and cook on LOW for 4 hours or on HIGH for 2 hours, until the chicken is tender and the rice is fully cooked.
About 15 minutes before serving, stir in the frozen peas and let them warm through in the slow cooker.
Once cooked, fluff the rice gently with a fork. Taste and adjust seasoning if needed.
Serve hot, garnished with fresh cilantro and lime wedges if desired.
Nutrition Facts
Calories |
3023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.0 g | 172% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 4109 mg | 179% | |
| Total Carbohydrate | 184.5 g | 67% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 37.0 g | ||
| Protein | 267.3 g | 535% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 434 mg | 33% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 4440 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
