I use my crock pot quite a lot. To me, this small kitchen appliance makes the cooking process that much easier. My Slow Cooker Spanish Chicken Rice Dinner is just another favorite chicken recipe of mine that is moist, fragrant and bursting with a delicious combination of flavors and color by the time that you are ready to serve.
Unlike a typical Spanish Chicken Rice, my recipe has Irish and Indian influences that bring something special to this dish. My Slow Cooker Spanish Chicken Rice Dinner is hardly what you may expect with the addition of a can of cream of mushroom soup and curry powder between other spices and herbs.
I like to make Slow Cooker Spanish Chicken Rice Dinner when I have tons to do. Taking out the slow cooker and basically tossing the right ingredients together and then forgetting about it is convenient when you’re busy.
Another thing that I love about this slow cooker recipe for chicken is it is nutritious and one that my whole family enjoys.
- 6 chicken thighs or legs
- 1 can 28-oz. of petite diced tomatoes
- 1 can 10.5 oz. of cream of mushroom soup
- 1 tablespoon of dried basil
- 1 teaspoon of salt
- 1/4 teaspoon of oregano
- ½ teaspoons of red pepper flakes
- 3 tablespoons of sugar
- 1 teaspoon of curry powder
- 2 cups of uncooked regular rice
- 1 soup can of water + 1-1/2 cups more water
Rinse the chicken and place in your slow cooker.
Combine the tomatoes, soup, spices, herbs, sugar and rice along with the water.
Cover your slow cooker with the lid and set the temperature to low. Cook the chicken and rice dinner for about six hours.
Check after a few hours if you might want to add more water for your rice. If so, pour one-half cup water and stir before closing the lid and finishing cooking.