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Slow Cooker Spanish Chicken With Garbanzo Beans And Olives
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- #30979
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 can (15.5 ounce size) garbanzo beans, rinsed, drained
1 cup converted white rice
1 onion, quartered and thinly sliced
1 green bell pepper, cut into 1/4" wide strips
1 can (14.5 ounce size) diced peeled tomatoes
1/2 cup water
1/2 teaspoon garlic powder
1 pinch saffron threads
2/3 cup pimiento stuffed olives, coarsely chopped
4 chicken breast halves, skinless, boneless, trimmed of fat
1/2 teaspoon paprika
1/2 teaspoon garlic pepper
2 tablespoons fresh parsley, chopped
directions
In a 3.1/2-qt. or 4-qt. electric cooker, mix together the garbanzo beans, rice, onion, bell pepper, tomatoes with their liquid, water, garlic powder, saffron, and 1/3 cup of the olives.
Top with the chicken. Season with the paprika and garlic powder.
Cover and cook on the low heat setting about 4 hrs., or until the chicken is cooked through and the rice is tender; do not overcook or the rice will be mushy.
Mix in the remaining 1/3 cup olives. Serve garnished with parsley.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
496 calories, 6 grams fat, 73 grams carbohydrates, 38 grams protein per serving.
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