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Slow Cooker Arroz con Pollo


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Slow Cooker Arroz con Pollo 0 Picture


  • 4 chicken breast halves, skin removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 small red pepper, chopped (or chopped roasted red pepper)
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried rosemary
  • 1 can (14 1/2 oz) diced canned tomatoes
  • 2 cups white rice
  • 1/2 cup salsa


Servings 6
Adapted from


Step 1

1. Season chicken with salt, pepper, paprika. In skillet, heat oil over medium heat and brown chicken on all sides. Transfer the chicken to slow cooker.

2. In a small bowl combine remaining ingredients, except rice and salsa. Pour over chicken. Cover and cook on low 7 to 9 hours or on high 3 to 4 hours. One hour before serving, rinse peas in colander under warm water to thaw then add to crockpot.

3. In a saucepan, combine salsa and cooked rice. Serve chicken over rice.


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