Slow Cooker Arroz con Pollo

Slow Cooker Arroz con Pollo
Level
Easy
Prep
20 minutes
Cook
180 minutes
Servings
8 servings
  • Prepare this Arroz con Pollo in only 20 minutes. Cook all ingredients in the slow cooker for 4 to 5 hours, add peas and olives before serving and enjoy!
Key Ingredients

Ingredients

  • 1 1/2 cups uncooked long grain rice
  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 teaspoon chili powder
  • 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon, dissolved in 2 cups warm water
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 1/2 pounds boneless, skinless chicken breast halves or tenders, cut into 1-inch-thick strips
  • 1 cup frozen peas, thawed
  • 1/4 cup coarsely chopped pimiento-stuffed olives

Make It

Step 1
Place rice and oil in 5-quart slow cooker; stir until all the rice is coated in oil. Add onion, garlic, bell pepper, chili powder, bouillon mixture and diced tomatoes; stir to combine.
Step 2
Arrange the chicken pieces evenly in the slow cooker.
Step 3
Cook on high for 3 to 4 hours or low for 5 to 6 hours or until chicken is tender. Stir in peas and olives about 15 minutes before serving.

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