Spanish Chicken with Rice

Makes 6 servings
Prep Time: 20 minutes
Cook Time: 3 1/2 to 4 hours (HIGH)

Ingredients

• 6 boneless, skinless Chicken Thighs (about 1 pound)
• 3-1/2 cups hot fat-free, reduced-sodium Chicken Broth
• 2 cups Long Grain White Rice
• 11 ounces cooked Linguica or Kielbasa Sausage, sliced into 1/2″ rounds
• 1/2 cup diced Carrots
• 1 red Bell Pepper, cored, seeded and diced
• 2 tablespoons Olive Oil
• 1 diced Onion
• 5 minced Cloves Garlic
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Directions

1. Heat Oil in medium skillet over medium heat. Add Sausage and brown on both sides. Transfer to Crock Pot with slotted spoon.
2. Add Chicken to skillet and brown on all sides. Transfer to Crock Pot.
3. Add Onion to skillet, cook and stir until soft. Stir in Garlic and cook 30 seconds. Transfer to Crock Pot
4. Start Crock Pot on High for 4 hours.
5. 2-1/2 hours in, add Rice, Carrots, Bell Pepper, Salt, Black Pepper. Pour Broth over mixture, replace lid and finish cooking.

Modified from Crock Pot: The Original Slow Cooker – Slow Cooker Recipes
ISBN-10: 1450826857
ISBN-13: 978-1450826853