Chicken with Rice and Peas


by Janet DeWitt

Posted on September 16, 2013 at 7:25 AM

Chicken with Rice and Peas

Makes 4 Servings

Per serving (1 ¼ cups of stew with 1 tablespoon olives) 361 Calories, 6 Grams Fat, 9 PPV


1 pound skinless boneless chicken breast, cut into ¾-inch pieces

1 large onion, finely chopped

2 carrots, finely chopped

2 garlic cloves, minced

1 (14 ½ ounce) can diced tomatoes

¾ cup reduced sodium chicken broth2/3 cup long-grain white rice

½ teaspoon turmeric

¼ teaspoon salt

¼ teaspoon black pepper

1/8 teaspoon cayenne

1 cup frozen green peas, thawed

½ cup finely diced green bell pepper

¼ cup sliced pimiento-stuffed green olives


Put the chicken, onion, carrots, garlic, tomatoes, broth, rice, turmeric, salt, black pepper and cayenne in a 5- or 6-quart slow cooker; cover and cook until the chicken and rice are tender, 4-5 hours on high or 8-10 hours on low.

Stir in the peas and bell pepper.  Cover and cook on high until heated through, about 20 minutes.  Serve sprinkled with the olives.