Season's Arroz Con Pollo Crock Pot Style

Infuse your kitchen with the vibrant flavors of Latin cuisine with "Season's Arroz Con Pollo Crock Pot Style," a comforting one-pot slow cooker delight. Tender boneless chicken thighs are seared to golden perfection and nestled into a fragrant medley of long-grain rice, tomato sauce, and savory spices like cumin, paprika, and turmeric. Sautéed onions, sweet red bell peppers, and garlic build a rich base, while frozen peas add a pop of color and sweetness just before serving. This easy, hands-off crock pot recipe ensures the chicken stays juicy and the rice absorbs every drop of the seasoned broth. Perfect for a cozy family meal, it’s topped with fresh cilantro and tangy lime wedges for a zesty finish. With minimal prep and big flavors, this Spanish-inspired classic is tailor-made for busy weeknight dinners or leisurely weekend feasts.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:240 mins

Total Time:255 mins

Servings: 6

Ingredients

• 2 pounds Boneless, skinless chicken thighs
• 2 tablespoons Olive oil
• 1 large Onion, diced
• 1 large Red bell pepper, diced
• 4 cloves Garlic, minced
• 1.5 cups Long-grain white rice
• 4 cups Chicken broth
• 1 cup Tomato sauce
• 1 cup Frozen peas
• 1 teaspoon Paprika
• 1 teaspoon Ground cumin
• 0.5 teaspoon Ground turmeric
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 pieces Bay leaves
• 0.25 cup Fresh cilantro, chopped (optional, for garnish)
• 4 pieces Lime wedges (optional, for serving)

Directions

Step 1

Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes per side, until lightly browned (they will finish cooking in the slow cooker). Remove and set aside.

Step 2

In the same skillet, add the diced onion and red bell pepper. Sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds. Turn off the heat.

Step 3

Rinse the long-grain white rice under cold water until the water runs clear. This removes excess starch and prevents clumping.

Step 4

In a 6-quart crock pot, combine the sautéed onion and bell pepper mixture, rinsed rice, chicken broth, tomato sauce, paprika, cumin, turmeric, salt, black pepper, and bay leaves. Stir to evenly distribute the ingredients.

Step 5

Nestle the seared chicken thighs on top of the rice mixture in the crock pot.

Step 6

Cover and cook on LOW for 4-5 hours, or until the chicken is cooked through and the rice is tender. Avoid opening the lid during cooking to maintain heat and moisture.

Step 7

About 15 minutes before serving, stir in the frozen peas. Cover the crock pot and allow them to heat through.

Step 8

Once done, remove the bay leaves. Fluff the rice gently with a fork.

Step 9

Garnish with fresh chopped cilantro if desired, and serve with lime wedges on the side for a fresh, tangy finish.

Nutrition Facts

Serving size	(3298.0g)

Amount per serving	% Daily Value*
Calories	3055.4

Total Fat 135.6g	0%
Saturated Fat 32.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1134.0mg	0%
Sodium 5734.5mg	0%
Total Carbohydrate 179.2g	0%
Dietary Fiber 28.5g	0%
Total Sugars 34.6g
Protein 275.3g	0%

Vitamin D 63.5IU	0%
Calcium 512.4mg	0%
Iron 23.5mg	0%
Potassium 4614.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.2%

Protein: 36.2%

Carbs: 23.6%