Chicken with rice and peas

Total Time
5 hr 32 min
12 min
5 hr 20 min
Similar to the favorite Spanish dish, Arroz con Pollo, this one-pot dinner is ideal for making in a slow cooker. The chicken, rice, and vegetables cook perfectly together, without fuss. Just combine the ingredients in the cooker, cover with the lid, turn on it on, and then you can go about your day. We’ve used chicken breasts but boneless chicken thighs could work here too. To give the rice a fluffy texture, you might like to toss the mixture with a fork just before serving. If you like your food spicy, double the cayenne. Serve with a simple salad for a hassle-free meal.


Uncooked boneless skinless chicken breast

1 pound(s)

Red onion

1 large, finely chopped


2 medium, Finely chopped


2 clove(s), minced

Canned diced tomatoes

14½ oz

Reduced sodium chicken broth

¾ cup(s)

Uncooked white rice

cup(s), long-grained variety

Ground turmeric

½ tsp

Table salt

¼ tsp

Black pepper

¼ tsp

Cayenne pepper


Frozen green peas

1 cup(s), thawed

Green bell pepper

½ strip(s), finely diced

Canned pimento

¼ cup(s), green variety, sliced (about 9)


  1. Put the chicken, onion, carrots, garlic, tomatoes, broth, rice, turmeric, salt, ground pepper, and cayenne in a 5–6-quart slow cooker; cover and cook until the chicken and rice are tender, 4–5 hours on high or 8–10 hours on low.
  2. Stir in the peas and bell pepper. Cover and cook on high until heated through, about 20 minutes. Serve sprinkled with the olives. Yields 1 1⁄4 cups stew with 1 tablespoon olives per serving.