Crock Pot Chicken and Yellow Rice

Stephanie Rudy Recipe

By Stephanie Rudy lavenderfire1467

6 Hr
25 Min
Stove Top

This is a very easy recipe, and my family loves it! You can use less rice if you have a smaller family. I use a larger roaster chicken, but you can use a smaller regular size chicken. I usually use the frozen Sofrito from the Spanish section of the grocery store, it tastes better than the jar. I use about half of the larger size container, but you can use less according to your taste. Once the chicken is cooked in the crock pot, and deboned, the cooking time is only 25 minutes. ** If you cant use the crock pot you can always use boneless chicken breast, cut into bite size pieces. Saute it in butter and olive oil with the same seasonings. You then add it to the rice and other ingredients before cooking. We love to eat this with Louisianna Hot Sauce drizzled on it!

pinch tips: How to Keep Knives Sharp Like a Pro


Whole Chicken, rinsed and any giblets removed
1 can(s)
Pigeon Peas
8 to 10 oz
Sofrito (the red one, jar or frozen)
1 qt
Chicken Broth
1/4 stick
Butter, or 1/4 c of olive oil
10 oz
Green Olives, pitted
32 oz
Yellow Rice Mix
Badia Complete Seasoning, or any brand of complete seasoning
pepper, onion powder, garlic powder to taste

Directions Step-By-Step

Set the crock pot to low. Put washed chicken in crock pot.
Pour in chicken broth about 1/4 of the way up the pot.
Sprinkle the chicken with Complete seasoning, garlic powder and onion powder. Cover and let cook for about 6 hours til the meat is falling off the bone. You can flip the chicken over half way if you like.
Once the chicken is done, turn it off and let it cool. Save the liquid in the crock pot. Take the cooled chicken out of the crock pot and remove all the meat from the carcass and chop. Discard all the skin, fat and bones. Put the meat aside.
Add the packages of yellow rice mix to a large rice pot. In a measuring cup, first add all of the liquid from the crock pot, then fill the measuring cup up the rest of the way with water, or more chicken broth according to the directions on the rice bag. Add the liquid to the pot.
Add drained pigeon peas, chopped chicken, drained olives and sofrito. Add butter or olive oil. Stir and bring to a boil. Stir again, cover and simmer on medium low heat for 25 minutes. Let stand for 5 minutes before serving.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Rice/Grains
Regional Style: Spanish
Other Tags: Quick & Easy, For Kids

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Karen Smith smilin
Jun 17, 2010
Never heard of pigeon peas, what are they??
Stephanie Rudy lavenderfire1467
Jun 20, 2010
They are also called Grandules.You can find them in the International isle of your grocery store in the Spanish section, or sometimes by the beans and peas. There are green and brown versions. Goya has them and other Spanish labels.
Tess (TJM) Moore tmoo
Jan 9, 2011
What is sofrito???
Stephanie Rudy lavenderfire1467
Jan 9, 2011
Sofrito is a Spanish mixture of Cilantro, garlic, peppers, seasonings, and tomato...ect. They have a red one and a green one. You can get it in the jar on the Spanish isle, or in the frozen section with the Spanish items. I use the red based Sofrito. I prefer the frozen, but I use the jarred too. You cas also look it up on the internet and make it fresh.
Tess (TJM) Moore tmoo
Jan 10, 2011
thank you for the info.... I couldn't find it anywhere.... maybe I was spelling it wrong.... thank you again.... Tess
Feb 28, 2011 - Bea L. shared this recipe with discussion group: CHICKEN DISHES
Taylor Terry taylort_mnsa
Oct 24, 2012
Would you by chance know the nutrition facts of this?