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© Meredith Corporation. All rights reserved. Used with permission.
Coat an extra-large skillet with cooking spray; heat over medium-high heat. Cook chicken, half at a time if necessary, in hot pan until brown. Set aside.
In a 4-quart slow cooker, combine bell peppers, tomatoes, onion, tomato paste, cumin, paprika, oregano, garlic powder, salt and black pepper. Top with chicken.
Cover and cook on Low for 7 to 8 hours or on High for 3 to 4 hours.
If using High, turn to Low. If using frozen rice, prepare according to package directions. Stir cooked rice, peas, roasted peppers and olives into mixture in cooker. Cover and cook about 15 minutes more or until heated through.