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Slow Cooker Arroz Con Pollo

adapted by Angela Litzinger from TheNakedKitchen.com
Servings 8

Ingredients
  

  • 2 cups uncooked long grain brown rice
  • 1 1/3 tablespoons olive oil
  • 1/3 cup white wine
  • 1 1/3 cups onion minced
  • 5 1/3 teaspoons garlic minced
  • 2 2/3 cups bell pepper green, seeded and diced
  • 2 2/3 cups bell pepper red, seeded and diced
  • 5 1/3 cups tomatoes diced
  • 1 1/3 teaspoons dried oregano
  • 1 1/3 teaspoon ground cumin
  • 2/3 teaspoon gluten free chili powder
  • 5 1/3 cups gluten free chicken broth
  • salt to taste
  • ground black pepper to taste
  • 2 pounds boneless skinless chicken breasts or thighs
  • 1 1/3 cups frozen peas

Instructions
 

  • Divide the rice and olive oil between the indicated number of quart sized freezer bags. Remove as much air as possible and seal. Divide remaining ingredients between the indicated number of gallon sized freezer bags. Remove as much air as possible, seal, bundle each large bag with a small bag, label and freeze.
  • To Serve: Thaw. Put rice in the bottom of a slow cooker. Place chicken aside and mix the contents of the large bag (except chicken) into the rice. Place chicken on top of rice mixture. Cover and cook on low 5-6 hours.