1 LB(s) Tyson boneless, skinless chicken thighs, or similar product (four 4 oz thighs) 2 medium tomatoes, chopped 1 medium onions, chopped 1 medium green pepper, chopped 1/2 cups chicken broth 3 medium garlic clove, chopped 1 tsp. dried oregano 1 tsp. ground turmeric 1/3 cup(s) frozen green peas 2 cup(s) cooked white rice
Place chicken, tomatoes, onion, pepper, broth, garlic, oregano and turmeric in a 4-quart or larger slow cooker (crockpot). Cover and cook on low setting for 5 hours. Add peas and rice; cook, uncovered, until peas are tender, about 15 minutes. Yields about 1 1/2 cups per serving (includes 1 chicken thigh per serving).