Chicken and Red Rice

If you have rice left over from another meal, this is a good way to use it. Otherwise, just cook 1 cup (185 g) rice in cups (355 ml) water, either in the morning or evening.


  • 2 pounds (910 g) well-trimmed boneless, skinless chicken thighs
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • teaspoons salt, or more to taste
  • 1 (14.5-ounce/411-g) can crushed tomatoes
  • 3 cups (615 g) cooked long-grain rice



Put the chicken in the slow cooker. In a cup, mix together the cumin, paprika, oregano, and salt, then sprinkle the mixture over the chicken and toss to coat. Fold in the tomatoes. Cover and cook on low for 8 hours.


Turn the cooker to high. Season with more salt, if needed, then gently fold in the rice, cover until heated through, then serve.