Crockot Chicken-Saffron Rice Soup

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“I love the flavor of saffron; it also gives a golden color to whatever food it is added. This recipe is for a rather elegant soup made with chicken and artichoke hearts along with saffron rice. This hearty soup is well-flavored and easy to put together. Let it cook about 1/2 day and you'll have a tasty, nourishing soup to accompany with crisp bread and a salad. Recipe from BH&G.”
5hrs 30mins

Ingredients Nutrition


  1. Place chicken in a 3-1/2 to 4 quart slow cooker. Stir in the tomatoes, beans, broth, artichoke hearts, chopped onions, sweet red pepper strips, and minced garlic. Cover and cook on LO heat 4 to 5 hours or HI heat for 2 to 2-1/2 hours.
  2. Turn crockpot to HI heat and stir in frozen peas. Cover and cook 15 minutes longer. Meanwhile prepare the rice mix according to package directions.
  3. To serve: Divide chicken mixture among bowls. Mound cooked rice in center. Sprinkle with toasted almonds.

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