Yes it’s Summer and I love to grill just like the next person but on those rainy days or busy weeknights I still reach for my crockpot! One of my favorite Spanish meals is arroz con pollo so this is a perfect dish to change things up in my household.
I started with tons of seasonings and instead of white rice I used quinoa and boneless skinless organic chicken breasts. I added frozen peas and you can always garnish with olives, fresh parsley or cilantro. I also used Wegmans organic frozen peppers and onions to really make it easy! It’s a perfect one pot/dish meal with tons of flavor!! A family staple in my household now!
Arroz Con Pollo (slow cooker style!)
Ingredients
- * 1 lb boneless skinless chicken breasts
- * 1 medium onion – diced
- * 1 red pepper diced
- * 1 cup quinoa rinsed & uncooked
- * 28 ounces crushed tomatoes no salt added
- * 1 cup low sodium chicken broth
- * 2 tbs lime juice
- * 2 tsp oregano
- * 2 tsp garlic powder
- * 1 tsp cumin
- * 1 tsp turmeric
- * 1 bay leaf
- * salt & pepper to taste
- * 1 cup peas fresh or frozen
- * fresh olives and parsley or cilantro for garnish
Instructions
- Spray the inside of your slow cooker with olive or coconut oil. (you can pan sear the chicken first if you want to. I didn’t – I just combined everything and it was still delicious!)
- Add all the following ingredients (except the olives and fresh herbs garnish)
- Stir well and heat on High for 3-4 hours or Low for 5-6 hours. Stir halfway through to break up chicken and combine all the flavors.
- Garnish with olives and fresh cilantro or parsley.
- Serve and Enjoy!!
recipe adapted from www.thelemonbowl.com
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