- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 322.2
- Total Fat: 5.5 g
- Cholesterol: 56.2 mg
- Sodium: 674.7 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 11.3 g
- Protein: 31.3 g
Slow Cooker Spanish ChickenSubmitted by: CHEF_MEG
IntroductionRoasted peppers and almonds pair with fresh parsley in this tangy Spanish-inspired sauce. Roasted peppers and almonds pair with fresh parsley in this tangy Spanish-inspired sauce.
1/4 cup sliced almonds
1/2 teaspoon smoked paprika
2 roasted red peppers*
1 small onion, peeled and quartered
2 cloves garlic, peeled
1 tablespoon sherry or white wine vinegar
1 cup parsley leaves
1 pound boneless chicken breasts, skin and fat removed, diced into 1/2-inch cubes
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (14.5-ounce) can white kidney beans, drained and rinsed
1 cup frozen peas
* Use jarred peppers packed in water or roast them yourself. Watch this video to learn how.
Double the sauce and use as a pasta sauce or puree to use as a sandwich spread.
This dish incorporates three main ingredients from Spanish cuisine: roasted peppers, almonds, and paprika.
If you want dinner on the table sooner, remove the lid after five hours and allow the liquid to evaporate.
Immediately transfer the almonds and paprika to a small food processor, along with the remaining ingredients for the sauce, and pulse until everything is roughly chopped. Pour the sauce into the slow cooker, then add the chicken and tomatoes. Stir to combine and cook on low for 6-8 hours.
About 15 minutes before serving, add the beans, then add the peas five minutes before serving.
Serve with brown rice or pasta (calories not included).
Serving Size: Makes 5 one-cup servings.
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Member Ratings For This Recipe
OH MY GOODNESS! Chef Meg wins again. What an awesome way to cook chicken. I added some boned/skinned thighs too since some of my family doesn't care for white meat. This will be repeated in our kitchen many times. I served with a cucumber salad and a flour tortilla. GREAT!!! - 2/7/12
I made this for dinner. It was okay. Not sure if I would make it again. I think I didn't like the flavor of all that parsley. It is something different to do with chicken breast though. So it's an okay recipe to use the shake things up a bit. - 3/8/12
Reply from CHEF_MEG (3/4/13)
Feel free to omit or reduce the amount of parsley OR you could substitute celery leaves or finish with chopped fresh chives. Chef Meg