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Thursday, October 14 2010
4 cups  Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
1 tsp.  dried oregano leaves, crushed
1   large onion, chopped (about 1 cup)
1   large green pepper, chopped (about 1 cup)
1 can  (about 10 ounces) diced tomatoes with green chilies, undrained
1 lb.  skinless, boneless chicken thighs, cut into cubes
3/4 lb.  cooked ham, diced
2 cups  uncooked instant white rice
1 tbsp.  drained capers
1/2 cup  grated manchego cheese

1. Stir the broth, oregano, onion, pepper, tomatoes with chilies, chicken and ham in a 6-quart slow cooker.
2. Cover and cook on LOW for 7 to 8 hours*.
3. Stir in the rice and capers. Cover and cook for 5 minutes. Sprinkle with the cheese.
4. *Or on HIGH for 4 to 5 hours.
If you are unable to find manchego cheese, use Pecorino Romano or Parmesan cheese.
Posted by: Send a Meal AT 09:39 am   |  Permalink   |  0 Comments  |  Email

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