Slow Cooker Spanish Chicken
User Reviews
4.8
-
Prep Time
10 mins
-
Cook Time
6 hrs
-
Total Time
6 hrs 10 mins
-
Servings
4 people
-
Calories
450 kcal
-
Course
Main Course
-
Cuisine
Spanish
Slow Cooker Spanish Chicken
Description
This Slow Cooker Spanish Chicken begins by browning chicken breast chunks and sliced chorizo for added flavor and texture, though this step is optional. The browned meat is added to the slow cooker along with diced onion, red and yellow bell peppers, crushed garlic cloves, halved olives, canned peeled plum tomatoes, cannellini beans, vegetable stock, tomato puree, paprika, thyme, and optionally white wine for depth.
The ingredients cook together on low or high heat for 4 to 6 hours, allowing the chicken to become tender and the flavors to deepen. The spices and chorizo impart a smoky, slightly spicy profile, while the beans and vegetables add body and texture.
Serve this dish over grains like rice, with mashed potatoes, or atop a baked potato. Garnishing with feta adds a salty contrast. Leftovers reheat well, and a meat thermometer ensures the chicken reaches a safe temperature of 74°C/165°F.
Adding chickpeas can boost protein content; skipping browning will save time but changes texture.
Ingredients
- 100 g chorizo sliced
- 800 g chicken breast chopped into chunks
- 1 onion diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 3 garlic crushed, clove
- 70 g olive halved
- 100 ml vegetable stock
- 400 g plum tomatoes canned, peeled
- 240 g cannellini beans (drained weight)
- 2 teaspoon paprika
- 2 teaspoon thyme
- 2 tablespoon tomato puree
- 100 ml white wine (optional; if not using, add more stock)
- 1 tablespoon olive oil
Instructions
- Heat 1 tablespoon Olive oil in a pan over a medium heat. Add 800 g Chicken breast and 100 g Chorizo and cook until browned.
- Add the cooked chicken and chorizo to your slow cooker.
- Put 1 Onion, 1 Red bell pepper, 1 Yellow bell pepper, 3 Garlic clove and 70 g Olives into the slow cooker.
- Add 100 ml Vegetable stock, 400 g Peeled plum tomatoes, 240 g Cannellini beans, 2 teaspoon Paprika, 2 teaspoon Thyme, 2 tablespoon Tomato puree and 100 ml White wine (if using).
- Mix well and cook on high for 4 hours or low for 6 hours.
Notes
- Browning chicken and chorizo adds crispiness but can be skipped for convenience.
- Adding drained chickpeas increases protein and bulk.
- Feta cheese topping adds saltiness and creamy texture.
- Serve with grains, mashed potatoes, or baked potatoes for a hearty meal.
- Check chicken doneness with a thermometer; internal temperature should reach 74°C/165°F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 450kcal | 23% |
| Carbohydrates | 24g | 8% |
| Protein | 52g | 104% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 144mg | 48% |
| Sodium | 1045mg | 44% |
| Potassium | 1249mg | 27% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 2795IU | 56% |
| Vitamin C | 118mg | 131% |
| Calcium | 93mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
