Slow Cooker Arroz Con Pollo (chicken With Rice)

Total Time: 4 hrs 25 mins Preparation Time: 25 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 4 lbs skinless chicken breasts, bone-in (6 small)
• 1 tablespoon dried oregano
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 tablespoon vegetable oil
• 1 (14 1/2 ounce) can diced tomatoes
• 1 small onion, cut into 1-inch chunks
• 2 garlic cloves
• 1/2 chipotle chile (from canned chipotle in adobo sauce)
• 1 (14 ounce) can low sodium chicken broth
• 1 1/2 cups instant rice
• 1 1/2 cups frozen peas
• 1 pint cherry tomatoes
• 1/4 cup fresh cilantro, coarsely chopped
• lime wedge, for serving

Recipe

• 1 rinse chicken and pat dry.
• 2 combine oregano, chili powder, cumin, salt and pepper in a small bowl.
• 3 sprinkle half of spice mixture over chicken and rub in with fingers; set remaining aside.
• 4 heat oil in a large nonstick skillet over moderately high heat until hot but not smoking.
• 5 add chicken and cook, turning, until browned on all sides, about 8 minutes.
• 6 transfer to a 6-quart slow cooker.
• 7 place canned tomatoes, onion, garlic, chipotle and remaining spice mixture in a blender.
• 8 cover and blend until almost smooth; pour over chicken. add broth.
• 9 cover and cook, 4 to 5 hours on low or 2 to 2-1/2 hours on high.
• 10 after cooking for the time above, gently stir in rice, cover and cook on high, stirring once, 30 minutes.
• 11 turn cooker off, stir in peas, cover and let stand 15 minutes.
• 12 cut cherry tomatoes in half and toss with cilantro; serve over chicken and rice, with lime wedges on the side.