Slow-Cooker Arroz Con Pollo Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine the chicken, rice, bell peppers, onions, garlic, tomato sauce, chicken broth, cumin, paprika, salt, and pepper.
• STEP 2.Stir everything together until well combined.
• STEP 3.Cover the slow cooker and cook on low heat for 4-6 hours, or until the chicken is cooked through and the rice is tender.
• STEP 4.Once cooked, fluff the rice with a fork and serve the arroz con pollo hot.
• STEP 5.Garnish with chopped cilantro or parsley, if desired.

Cooking Tips

• You can use boneless, skinless chicken thighs or chicken breasts for this recipe.
• Feel free to add frozen peas, corn, or diced tomatoes for extra flavor and texture.
• Serve the arroz con pollo with a side of avocado slices or a fresh green salad.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the arroz con pollo in the microwave or on the stovetop until heated through.
• Serve the dish hot, garnished with additional chopped cilantro or parsley.