Friendly Feasting: Slow Cooker Cuban Chicken and Rice

chicken crockpot cuban rice slow cooker Jul 14, 2017

Add some Latin flare to your weeknight dinner with this simple crockpot recipe!

 

Slow Cooker Cuban Chicken and Rice http://www.sheknows.com/food-and-recipes/articles/1096343/cuban-chicken-and-rice

·        3 chicken breasts

·        1 Tbsp olive oil

·        1 cup brown rice

·        1 1/3 cup chicken broth

·        1 (14.5 ounce) can no-salt added diced tomatoes

·        1 lime, juiced

·        6 garlic cloves, chopped

·        ½ cup chopped bell pepper

·        ½ cup chopped onion

·        ½ teaspoon dried oregano leaves

·        1 bay leaf

·        ½ tsp saffron threads (I omitted)

·        1 tsp salt

·        1 tsp ground black pepper

·        ½ cup frozen peas

·        ¼ cup chopped Italian parsley, for garnish

·        ¼ cup red bell pepper, for garnish

Add salt and pepper to each side of the chicken breasts. Heat a large skillet on medium heat, and add the olive oil. Add the chicken and let cook until 7-8 min on each side (I often just put chicken into the crockpot raw, but that may require a bit longer crockpot cooking time.). Transfer the chicken to a plate, and set aside. To a slow cooker, add the rice, chicken broth, tomatoes, lime juice, garlic, bell pepper, onion, oregano, bay leaf, saffron, salt, pepper and peas. Stir together. Lay the chicken on top of the rice mixture. Turn the slow cooker on to the 2-hour setting, and cover with the lid. If the lowest setting on the slow cooker is 4 hours, then set it on the 4-hour setting, but just cook it for 2 hours or until the rice is fully cooked. Remove the bay leaf before serving. Serve hot, and garnish with chopped parsley and red bell pepper.

Makes 3 protein/carb servings. Feast Cuban, feast festive, and as always…FEAST ON!!!

~Coach Lauren

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