Arroz Con Pollo

1 chicken, cut into 8 pieces (skins removed)
2 red or green peppers, cut into strips
1 cup black olives, cut crosswise into thirds
1 onion, cut into 1/4-inch thick slices
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
1/2 teaspoon pepper
3/4 cup chicken broth
3/4 cup uncooked rice

Arrange chicken in 4-quart crock pot and top with peppers, olives, onion, cumin, salt, cayenne, turmeric, and pepper. Pour broth over. On low setting, cook 8 hours. Turn to high setting; stir in rice. Cover, and continue cooking until rice is tender and chicken is no longer pink near bone, 40-45 minutes. Makes 4 servings.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 95)