Steps

1. Step 1

   In the slow cooker, toss the chicken breasts with ½ cup of the mojo marinade and a pinch of salt. Cover and cook on low for 6 hours, until the chicken pulls apart easily.

   6 hr, hands-off

   • 2¼ lb boneless skinless chicken breast
   • ½ cup Badia Mojo marinade
   • salt
2. Step 2

   Shred the chicken with two forks right in the slow cooker so it soaks up the juices. Keep it on warm while you make the rice.

   5 min

   • 2¼ lb boneless skinless chicken breast
3. Step 3

   Heat the oil in a large deep skillet or Dutch oven over medium heat. Add the onion and bell pepper and cook, stirring, until softened, about 5 minutes.

   5 min

   • 2 tbsp olive oil or vegetable oil
   • 1 yellow onion
   • 1 green bell pepper
4. Step 4

   Stir in both packages of yellow rice and the water. Bring to a boil, then cover, lower the heat to low and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.

   20 min, hands-off

   • 2 packages Vigo Yellow Rice, Family Size (12 oz)
   • 5½ cups water
5. Step 5