Chicken, Spanish (Slow Cooker)

By McLean

Ingredients

• 3 to 4 lb. chicken, cut into serving pieces
• 2 tablespoons butter
• 1 (28 oz.) can crushed tomatoes (or stewed tomatoes)
• 1 medium onion, chopped (1/2 cup)
• 2 teaspoons finely chopped fresh garlic
• 1/4 teaspoon pepper
• 1 cup sliced mushrooms
• 1 cup frozen peas
• Salt and pepper to taste
• 1 (10 oz.) bag yellow rice

Details

Servings 6

Preparation

Step 1

Melt butter in skill and brown chicken (about 10 minutes). Drain off fat.

Place chicken in slow cooker and add tomatoes, onion, garlic and salt and pepper. Cover and cook on LOW for 4 to 6 hours.

Turn heat to high 30 minutes before serving. Stir in mushrooms and peas. Continue cooking or 30 minutes.

Meanwhile, cook yellow rice according to package directions.

Spoon chicken mixture over rice to serve.