Crock Pot Arroz con Pollo

ingredients

1/2 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
1 tsp. dried oregano
2 tsp. chili powder
1 (2 1/2 to 3 1/2 lb.) whole chicken, cut up
2 Tbsp. red wine
1/2 chicken broth
1 10 oz. package frozen peas, thawed
1/2 cup pimiento-stuffed green olives
2 cups cooked rice
2 Tbsp. chopped cilantro

directions

In a small bowl, combine salt, pepper, garlic, oregano, and chili powder. Sprinkle over both sides of chicken. Place in slow cooker, and pour wine and broth over chicken. Cook on low 5 to 6 hours. Remove chicken and cover to keep warm. Turn Crock Pot to high. Add peas and olives. Cook 10 minutes. Stir in cooked rice and chicken until combined. Sprinkle with cilantro and serve.

Source: Jill