YIELD: 4 servings | TIME: 4 1/2 - 6 1/2 hours (depending on slow cooker settings) | ACTIVE TIME: 10 minutes
this little goat went to cuba slow cooker spiced arroz con pollo

Slow Cooker Cuba Spiced Arroz Con Pollo


  • 1 1/2  - 2 lb. boneless, skinless chicken thighs 
  • 3 tbsp + 1/2 tsp this little goat went to cuba 
  • kosher salt and freshly-ground black pepper
  • canola oil 
  • 2 bell peppers (red, yellow or orange), seeds removed and diced
  • 1 yellow onion, diced
  • 4 cloves garlic, minced 
  • 1 15-ounce can crushed tomatoes 
  • 1 1/2 cups chicken broth
  • 16 oz. instant yellow rice
  • 1 cup frozen peas 
  • 1/4 cup fresh cilantro leaves, roughly chopped, plus more for topping


  1. Season the chicken on both sides with salt, pepper and This Little Goat went to Cuba spice. Coat a large skillet with a drizzle of canola oil and heat over medium-high heat. Once hot, add the chicken and sear until golden brown, about 2 minutes per side.
  2. Add the peppers, onion, garlic, tomatoes, chicken stock, 1 Tablespoon Cuba spice and 1 teaspoon salt to the bowl of a 6-quart slow cooker. Nestle in the chicken, making sure it’s submerged in liquid. Cover and cook on low for 6-7 hours, or high for 3-4 hours.
  3. Remove the lid and stir in the rice, peas, remaining 1 Tablespoon This Little Goat went to Cuba spice and ½ teaspoon salt. Cover and continue cooking over low heat for about 10-20 minutes more, until the rice is cooked through. Remove from heat and stir in the cilantro. Serve warm, topped with additional torn cilantro leaves.

Be the first to know about new collections, mouthwatering recipes, and exclusive offers!