This is a slow-cooker version of arroz con pollo. Tell us what you think!
To make 4 servings:
3 pounds of chicken, cut in pieces
1 (14.5 oz) can Italian-style stewed tomatoes
1 (10 oz) bag frozen peas
1 (14 oz) can chicken broth
3/4 cup (12 oz) jar roasted red peppers, drained and cut in strips
1 (8 oz) box Spanish-style yellow rice mix
1 tsp garlic salt
Combine all ingredients and stir well. Cover and cook on Low for 8 hrs and high for 4 hours.
To make 8 servings, double the chicken, chicken broth, yellow rice mix and garlic salt. Use a 16 oz bag of frozen peas (instead of 10oz); use an extra can of chicken broth; and use the entire jar of roasted red peppers. This will require a 5-6.5 quart crock pot.