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Mix sea salt, oregano, turmeric and black pepper in small bowl. Season chicken evenly with 1 teaspoon of the mixture. Reserve remaining spice mixture.
Mix stock, tomatoes, rice, corn, peas, and reserved spice mixture in 6-quart slow cooker.
Heat oil in large skillet over medium-high heat. Add chicken; cook 5 minutes per side or until browned. Remove chicken from skillet and place in slow cooker. Add onion and garlic to skillet; cook and stir 5 minutes or until onion is tender. Stir onion mixture into slow cooker. Cover.
Cook 1 1/2 hours on HIGH or until most of the liquid is absorbed. Turn off slow cooker and let stand 10 minutes. Garnish with parsley before serving.