Slow Cooker Arroz con Pollo

Slow Cooker Arroz con Pollo
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From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 8 bone-in skinless chicken thighs
  • 2 cans (10 oz. each) diced tomatoes & green chilies, undrained
  • 1 medium green bell pepper, cubed
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz.) chicken broth
  • 3/4 cup roasted red peppers, drained and cut in strips
  • 1 box (8 oz.) Spanish-style yellow rice mix
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 package (10 oz.) frozen peas
  • Lime wedges and chopped cilantro

Directions

  1. Add all ingredients except peas to slow cooker crock. Stir until well blended.
  2. Cover and cook on HIGH 4 hours or LOW 8 hours. Stir in peas. Cover and let stand five to 10 minutes.
  3. Serve with lime wedges and chopped cilantro.

Serves: 6

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