Step 1

Combine bell peppers, onion, garlic, tomato sauce, diced tomatoes, broth, chili powder, paprika, 1/2 teaspoon salt, pepper, cumin, and saffron (or turmeric) in a 6-qt. slow cooker. Nestle chicken into the mixture until submerged. Cover and cook on Low for 5 1/2 hours.

Step 2

Stir in rice, peas, and the remaining 1/2 teaspoon salt. Cover and cook until the rice is tender and most of the liquid is absorbed, about 30 minutes more.

Step 3

Using 2 forks, shred the chicken in the slow cooker. Top each serving with 1 tablespoon olives and garnish with cilantro, if desired.