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!)
- * 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
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