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Slow Cooker Spanish Chicken

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Slow Cooker Spanish Chicken

spanish chicken stew with crusty bread

Yum

RatingDifficultyBeginner

Knowing that I had a manic day at work today and the kids had activities planned for after school, I decided to dig out the slow cooker for todays meal and did a little preparation before the morning school run.

This is full of flavours from the Mediterranean, with chorizo, tomatoes and peppers. The chicken literally falls of the bone and we really enjoyed mopping up the sauce with bread.

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spanish chicken stew with crusty bread

Yields4 Servings
Prep Time15 minsCook Time6 hrsTotal Time6 hrs 15 mins

 Chicken Thighs (bone in) £2.50
 1 Onion, halved and sliced 11p
 225 Chorizo, sliced £1.50
 600 ml Chicken Stock (optional - 300ml chicken stock and 300ml dry white wine)
 1 tbsp Tomato Puree 5p
 3 Mixed peppers, cut into chunks 69p

1

Fry the onion for about 5 minutes until it turns a golden colour and then I chucked them into the slow cooker.

2

I then gently fried the chicken and chorizo until the chicken started to change colour, before adding them to the slow cooker together with the peppers.

3

Finally, I poured in the chicken stock and also added the tomato puree and cooked on low.

It would take a minimum of 6 hours, although ours stayed in a little longer.

4

We used bread to mop up the sauce, but you could also serve this with sautéed potatoes or mash potato.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 480
% Daily Value *
Total Fat 29.9g46%
Saturated Fat 10.4g52%
Cholesterol 147mg49%
Sodium 1033mg44%
Potassium 553mg16%
Total Carbohydrate 4.3g2%
Dietary Fiber 0.7g3%
Sugars 1.6g
Protein 45.8g92%

Calcium 33%
Iron 2%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 Chicken Thighs (bone in) £2.50
 1 Onion, halved and sliced 11p
 225 Chorizo, sliced £1.50
 600 ml Chicken Stock (optional - 300ml chicken stock and 300ml dry white wine)
 1 tbsp Tomato Puree 5p
 3 Mixed peppers, cut into chunks 69p

Directions

1

Fry the onion for about 5 minutes until it turns a golden colour and then I chucked them into the slow cooker.

2

I then gently fried the chicken and chorizo until the chicken started to change colour, before adding them to the slow cooker together with the peppers.

3

Finally, I poured in the chicken stock and also added the tomato puree and cooked on low.

It would take a minimum of 6 hours, although ours stayed in a little longer.

4

We used bread to mop up the sauce, but you could also serve this with sautéed potatoes or mash potato.

Slow Cooker Spanish Chicken

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Part time Gardener | Part time Blogger | Dad

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