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Slow Cooker Arroz Con Pollo

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Perfect for busy weeknights, transport your taste buds around the world with this easy, healthy and delicious Slow Cooker Arroz Con Pollo. This recipe is not only easy to make but is great for using up ingredients you likely already have on hand such as tomato sauce, rice, chicken and frozen peas.

Slow Cooker Arroz con Pollo

Slow cooked dinners are my jam all year round but I especially love using my slow cooker in the summer months when it’s too hot to turn on the oven or stand by a hot stove for an hour.

Step by Step Slow Cooker Arroz con Pollo - The Lemon Bowl

We happened to have a package of split chicken breasts to use up but chicken thighs or boneless tenderloins would also work well. For a Spanish twist, the chicken and rice is flavored with traditional spices including turmeric, cumin and saffron. If you don’t have a few of the spices listed, just skip them. Frankly, it would be delicious with just salt and pepper.

To maximize the flavor of the chicken breasts, I gave them a quick sear using the insert of my stove-top safe slow cooker. You can always use a traditional stock pot or Dutch oven as well.

Slow Cooker Arroz Pollo - The Lemon Bowl

Whenever I serve a slow cooker dish, I like to add a couple fresh ingredients to brighten up the dish before it’s time to plate. Parsley and green olives are sprinkled on at the last minute to add a fresh flavor to the slow cooked meal. Another splash of lime juice wouldn’t hurt either.

Your fork is waiting

Slow Cooker Arroz con Pollo

Slow Cooker Arroz Con Pollo

4.12 stars average
Easy to make and great for using up ingredients you likely already have on hand such as tomato sauce, rice, chicken and frozen peas.
PREP: 15 mins
COOK: 3 hrs
TOTAL: 3 hrs 15 mins
Servings: 4


  • 2 split chicken breasts ((bone-in skin-on))
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 medium onion (diced)
  • 1 cup diced red pepper
  • 1 cup long grain rice (uncooked)
  • 15 ounce can tomato sauce (low sodium)
  • 2 cups chicken broth (low sodium)
  • 2 tablespoons lime juice (or lemon)
  • 2 teaspoons dried oregano
  • 2 teaspoons garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 bay leaf
  • 3 saffron crushed threads (optional)
  • ½ teaspoon cayenne (optional)
  • 1 cup peas (fresh or frozen)
  • 2 tablespoons sliced green olives (garnish)
  • fresh parsley or cilantro (garnish)


  • If your slow cooker has a stove-top safe insert, place it over medium high heat and add oil to the insert. Sprinkle chicken with salt and pepper and sear on both sides until golden brown, 3-4 minutes a side. (Note: You can also do this in a stock pot.)
  • Turn off heat and add the next 13 ingredients to the slow cooker (onion through cayenne). Stir well and heat on High for 3-4 hours or Low for 5-6 hours.
  • Fluff rice with a fork and stir in peas 10 minutes before serving.
  • Garnish with green olives and fresh parsley to serve.


Calories: 393kcalCarbohydrates: 38.7gProtein: 29.2gFat: 14.4gSaturated Fat: 3gPolyunsaturated Fat: 11.4gCholesterol: 65mgSodium: 840mgFiber: 6.8gSugar: 9.8g

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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    1. You can totally swap for frozen chicken! I’d add about an hour to the time but you shouldn’t have to adjust the liquid.

  1. I loved it. I skipped the peas because of the kids. I did a sofrito for flavor with the needed ingredients before stirring it all together. We’re Cuban so we love arroz con pollo. Nice easy and fast.

  2. I loved the flavor of this dish, but the rice itself got too gummy after 5 hours in the slow cooker. I think if I made this again, I would cook the recipe separately and add it at the end, with the peas.

  3. I asked my husband to pick me up chicken thighs. I meant boneless and skinless, but he came back with thighs on the bone and with skins. I thought to myself, what lends itself to that type of meat? (obviously I can de-bone them and peel the skin myself, but nah) It came to me: Arroz con pollo! Y So i googled it up. Your recipe says breasts, but I don’t care. Of the five recipes I looked at, I like yours the best. So, it’s in slow cooker now. It will be awhile and my rice is in there too. Bbut the thing is, I like mushy rice just fine, so I don’t care if it comes out that way.

    I didn’t have tomato sauce on hand, so I used a can of diced tomatoes. I’m thinking of adding capers at the end because I have them and they just sit in the fridge useless. Plus I don’t like peas. Do you think that’s a bad idea? I’ll check back later for your answer. I still have hours on this dish.

    Sooooo, I’m really happy to find this recipe and thank you. I can tell already it’s going to turn out great!
    Looks great and smells great right now.

  4. This recipe was delicious, it will be a regular for our house. Loved the olives and I put cilantro instead of parsely for garni on the plates when I servced it. My rice was pretty mushy, but I blame my crockpot because it really overcooks things. Next time will probably put rice in later. Thanks for the great tastes in this recipe!

  5. This was absolutely wonderful! My boyfriend is a professional chef and he raved about this dish…said the flavors were perfectly balanced… and asked for seconds!

      1. I make this all the time now and it is always amazing! Due to my Chef’s unpredictable schedule, I have begun cooking the rice separately, using the wonderful broth from the crockpot in place of water. That way the rice is never overcooked, and the flavors meld beautifully. Thank you again for a lovely, lovely recipe!

    1. Oh no! I’m so sorry your rice was overcooked. Did you make any adjustments to the other instructions or liquid amounts? Sometimes even just a little too much liquid can make a big difference. Either way I hope it was still flavorful for you – sorry again!

  6. Dear Liz, this looks so good! I don’t know why I don’t think to use my slow cooker more often in the summer…I’m just a toss-a-salad-together kind of gal when it gets too hot. I have to save this and try it soon. Love all the flavors. xo, Catherine

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