Slow Cooker Arroz Con Pollo (Chicken With Rice)

5 from 9 votes

Slow Cooker Arroz Con Pollo, with flavorful spices and smoky chipotle, is a delicious dinner that simmers and cooks while you do other things!

Prep Time25

Cook Time5 50

Total Time6 10

Course: Main Course

Cuisine: Mexican

Keyword: arroz con pollo, chicken, rice, slow cooker

Servings: servings

Calories: 294kcal

6 small chicken breast halves skinless, bone-in chicken breast halves - about 4 lbs
1 tablespoon dried oregano
1 tablespoon chili powder
2 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 tablespoon vegetable oil
1 can diced tomatoes (14 oz can) 14 oz diced tomatoes
1 small onion cut into 1-inch chunks
2 garlic cloves
½ chipotle chile from canned chipotle in adobo sauce
1 can chicken broth (14.5 oz low-sodium)
1 ½ cups instant rice
1 ½ cups frozen peas
1 pint cherry tomatoes
¼ cup fresh cilantro coarsely chopped
Lime wedges for serving

Rinse chicken and pat dry. Combine oregano, chili powder, cumin, salt and pepper in a small bowl. Sprinkle half of spice mixture over chicken and rub in with fingers, set remaining aside.
Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking. Add chicken and cook, turning, until browned on all sides, about 8 minutes. Transfer to a 6-quart slow cooker.
Place canned tomatoes, onion, garlic, chipotle and remaining spice mixture in a blender. Cover and blend until almost smooth; pour over chicken. Add broth.
Cover and cook, 4 to 5 hours on low or 2 to 2½ hours on high. Gently stir in rice, cover and cook on high, stirring once, 30 minutes. Turn cooker off, stir in peas, cover and let stand 15 minutes.
Cut cherry tomatoes in half and toss with cilantro; serve over chicken and rice with lime wedges on the side.

Easy assembly and ready for dinner when you are!

• This is the best chicken and rice casserole with authentic Mexican flavors. Add a squeeze of lime at the end for a burst of freshness.