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Slow Cooker Spanish Chicken & Rice with Saffron

Slow Cooker Spanish Chicken & Rice featuring saffron rice, chicken thighs, and colorful bell peppers.

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Slow Cooker Spanish Chicken & Rice featuring saffron rice, chicken thighs, and colorful bell peppers.

This Slow Cooker Spanish Chicken & Rice is a perfect blend of flavors, combining juicy chicken thighs with vibrant saffron-infused rice and vegetables. A true one-pot wonder, this dish not only makes cooking effortless but also serves as a hearty meal for any occasion. The slow cooking method preserves the moisture in the chicken and allows the flavors to meld beautifully, creating a savory and aromatic experience that is sure to please everyone at the table. With minimal prep and cleanup, this dish is an ideal choice for busy weeknights or special gatherings.

Originating from the rich culinary heritage of Spain, this dish showcases the traditional combination of savory spices, succulent meats, and colorful vegetables. Saffron, a key ingredient, adds a unique flavor and golden hue to the rice, making it not just delicious but also visually appealing. Spanish cuisine is celebrated for its vibrant use of ingredients and techniques, and this recipe embodies those principles by delivering a comforting meal that pays homage to its roots.

This Spanish Chicken & Rice is perfect for family dinners, potlucks, or even meal prep for the week ahead. Serve it at casual gatherings or festive celebrations, and it will surely become a favorite among guests of all ages. The versatile nature of this dish makes it suitable for various occasions; pair it with a refreshing salad or some crusty bread to complete the meal. Enjoy it during the week or showcase it at your next gathering–either way, you can’t go wrong!

Slow Cooker Spanish Chicken & Rice featuring saffron rice, chicken thighs, and colorful bell peppers.

Slow Cooker Spanish Chicken & Rice with Saffron

Recipe by Tracy Turner

Difficulty

Beginner

Servings

4

Prep time

15

Cooking time

360

Ingredients

  • 4 chicken thighs (approximately 600g)
  • 1 cup (200g) long-grain rice
  • 1/2 teaspoon saffron threads
  • 1 bell pepper, sliced
  • 1 cup (150g) frozen peas
  • 2 cups (475ml) chicken broth
  • Salt and pepper to taste

Instructions

  1. Season the chicken thighs with salt and pepper.
  2. Place the chicken thighs, rice, saffron, and chopped bell peppers in the crockpot.
  3. Add the peas and pour in the chicken broth.
  4. Stir the mixture gently to combine all ingredients.
  5. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
  6. Once cooked, fluff the rice with a fork and serve hot.

Nutrition Facts

Calories

450

Carbs

40

Protein

30

Fats

20