Arroz con Pollo (crockpot)


IMG_0773Both Josh and I love a good arroz con pollo.  I don’t make it too often though.  Since it’ a one pot meal I don’t have the ability to control the amount of rice I consume.  Yes I realize I could make the rice separate but it’s not nearly as delicious.  For me everything should be seasoned with all the delicious flavors.. saffron, cumin, oregano, and turmeric.  And yes I realize I could figure out the macro proportions for cooking it all together but this starts to eliminate the joy in cooking for me.  As I’ve said many times before I’m still finding my balance with the whole count my macros thing.  It’s a worth it work in progress!

I chose to make this in the crockpot to work around my schedule for the day.  And it turned out perfect.  I cooked the chicken for 6 hours, added in the rice, and cooked for another hour.  The rice was not a pile of mush and the chicken was fall apart tender.  Everything I was hoping for!

Arroz con Pollo (crockpot)

Arroz con Pollo (crockpot)

A crockpot version of arroz con pollo - deliciously seasoned with oregano, cumin, saffron, and turmeric. Zucchini was added for extra veggie making this a perfect one pot meal!


  • 1 1/2 lbs boneless skinless chicken thighs
  • onion, chopped
  • 4 cloves garlic, chopped
  • 2 zucchinis, julienned
  • 1 1/2 cup raw peas (frozen are fine)
  • 15 oz can crushed tomatoes
  • 1 cup pimento stuffed olives
  • 2 teaspoons oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • pinch saffron threads
  • bay leaf
  • 1-2 cups chicken stock
  • s&p
  • 1 cup white rice*
  • cilantro, chopped to serve


  1. Heat a large skillet up over medium high heat. Season both sides of the chicken with s&p. Once the skillet is hot add a bit of oil and brown both sides of the chicken, in batches if necessary. Place browned chicken in crock pot.
  2. Add the onions and garlic to the pan stirring often as they quickly brown. Pour in the can of tomatoes and deglaze the pan, scraping up all the chicken bits. Pour this into the crockpot.
  3. To the crockpot toss in the zucchini, peas, olives, oregano, cumin, turmeric, saffron, bay leaf, and 1 1/2 cups chicken stock. Season generously with s&p. Stir gently to combine everything.
  4. Cook on low 6 hours.
  5. Once the 6 hours are up stir in a cup of white rice. Note your liquid level, it appeared I had about 2 cups so I didn't add any. The zucchini definitely adds moisture. Cook on low another 1-2 hours until rice is tender but not mushy. You can always add HOT chicken stock as needed if the rice is looking too dry.
  6. Serve garnished with fresh cilantro.


* I used jasmine rice as it was all I had. I would suggest using a heartier white rice. Typically when adding rice to a crockpot dish the suggestions are to add the rice during the last two hours of cooking time with 2 cups of liquid in the pot. The jasmine rice I used cooked in an hour. The amount of liquid I already had in the crockpot was enough, but if you are cooking a heartier rice you may need to add an extra 1/2 cup of liquid.


Leave a Reply

Your email address will not be published. Required fields are marked *