1 tablespoon paprika
1 teaspoon dried oregano, crumbled
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
2 boneless, skinless chicken breast, cut crosswise into 4 pieces
1 teaspoon olive oil and ½ teaspoon olive oil, divided use
1 ½ cups chopped onions
1 cup uncooked converted rice
1 large tomato, chopped
2 cups fat-free, low sodium chicken broth
8 oz raw large shrimp, peeled, rinsed, and patted dry
½ cup frozen green peas, thawed
In a medium bowl, stir together paprika, oregano, garlic powder, salt and pepper. Sprinkle all over chicken. Using your fingertips, gently press the seasonings so they adhere to the chicken. In a medium nonstick skillet, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook the chicken 3 to 5 minutes on each side, or until lightly browned on both sides. Transfer to medium plate. Reduce the heat to medium. Add the remaining ½ teaspoon oil, swirling to coat the bottom. Cook the onions for 1 ½ minutes, stirring frequently. Stir in the rice. Cook for 1 minute, stirring constantly. Transfer to the slow cooker. Place the chicken on the onion mixture. Top with the tomato. Pour the broth over all. Don’t stir. Cook, covered, on low for 2 hours 15 minutes to 2 ½ hours or on high for 1 hour 15 minutes to 1 ½ hours or until rice is tender, almost all the liquid is absorbed, and the chicken is no longer pink in the center. If using the low setting, change it to high. Quickly stir in the shrimp and peas and re-cover the slow cooker. Cook for 10 to 15 minutes, or until shrimp are pink on the outside and the peas are tender.
From the American Heart Association “Healthy Slow Cooker Cookbook”
