Slow Cooker

Arroz con Pollo with Chicken Thighs and Pico de Gallo

$7.49 / serving

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Fill up, plug in, and tune out… Home Chef's new slow cooker meals bring you the same delicious flavors and fresh ingredients as you've come to expect, but an entirely new way of cooking. Prepare your ingredients, place them in the cooker, and then live your best life for hours and hours, while the scrumptiousness builds and your dinner slowly cooks. Plus, we're giving you enough for leftovers. Groovy.

In Your Box (serves 6)

  • 10 oz. Corn Kernels
  • 3 Tbsp. Taco Seasoning
  • ¼ oz. Cilantro
  • Info
    2 oz. Queso Fresco
  • 2 Limes
  • 1 Red Onion
  • 3 Roma Tomatoes
  • 1½ cups Jasmine Rice
  • 16 fl. oz. Tomato Sauce
  • 28 oz. Diced Chicken Thighs

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Slow Cooker

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Make the Pico de Gallo

    Halve and peel onion. Cut halves into 1/4" dice.

    Mince cilantro (no need to stem).

    Halve and juice one lime. Cut other lime into wedges.

    Core tomato and cut into 1/2" dice.

    In a mixing bowl, combine tomato, cilantro, 1/2 cup onion (reserve remaining for arroz con pollo), lime juice, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside, stirring a few times to allow flavors to marry.

  2. 2

    Start the Dish

    In a clean slow cooker, combine chicken, remaining onion, tomato sauce, corn, seasoning blend, 1/2 tsp. salt, and 1/4 tsp. pepper.

    Turn slow cooker on to high heat. Cover, and cook until chicken reaches a minimum internal temperature of 165 degrees, 3 hours.

  3. 3

    Cook the Rice

    After 3 hours, add rice and 2 cups water.

    Cover, and cook until rice is fully cooked, 1 hour.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with pico de gallo and cheese. Squeeze lime wedges over to taste. Bon appétit!

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