Slow Cooker Spanish Chicken
(73)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 5
Ingredients
Pepper Sauce1/4 cup sliced almonds1/2 teaspoon smoked paprika2 roasted red peppers*1 small onion, peeled and quartered2 cloves garlic, peeled1 tablespoon sherry or white wine vinegar1 cup parsley leaves1 pound boneless chicken breasts, skin and fat removed, diced into 1/2-inch cubes1 (14.5-ounce) can fire-roasted diced tomatoes1 (14.5-ounce) can white kidney beans, drained and rinsed1 cup frozen peas* Use jarred peppers packed in water or roast them yourself. Watch this video to learn how.
Directions
Toast the almonds in a skillet set over low heat, shaking the pan the entire time to keep the nuts from burning. When you start to smell the almonds, which means they are starting to toast, add the paprika and cook for 30 seconds more.

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.
Servings Per Recipe: 5
Nutritional Info 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

Member Reviews
  • FLOWERDALEJEWEL
     When bell peppers are cheap, buy a big bag and roast them, skin them and freeze them in small bags. They are there whenever you need them all through the year. - 3/3/12
  • MARGARETH729
     Don't rate a recipe you haven't tried. - 3/3/12
  • VXWALL1942
     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
  • WINDJAMMER2
     Loved this. Doubled the recipe & fit fine in the crock pot. IT was done in under 5 hours but left it on for 5. Serve it with brown rice. - 3/8/12
  • HOWMANYCATS
     Very, very good! I am almost always disappointed in crockpot recipes but this one is a winner! - 8/7/12
  • CHARLEDIA
     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

  • DARK_CINDERELLA
     The best word to describe this meal is "different." It's good, but the flavors are just that: different. - 3/8/12
  • ZENALIA
     As an spaniard I can tell you that itīs so good!! I have prepared dishes similar and this one so many times and I always enjoy them. - 10/27/12
  • TWEETYSATHOME
     believe it or not, our local dollar store sells fire roasted peppers in the jar as well as so many other normally pricey items!! We hit that store every payday on our way home from the grocery store!! - 7/10/12
  • JENNYBAKER247
     Delicious! - 1/23/12
  • CATHY629
     Very tasty,but next time i think i will leave out thr almonds. - 2/23/13
  • CD13435947
     five stars love this, making a triple batch this week, everyone like it, only doubleing the paprika this time too! - 1/12/13
  • JOJOLUVSBILL
     First thing I've cooked off of SP and husband and I loved it!! - 1/6/13
  • CD11217813
     My mom made a spanish chicken in the crock pot using beer, green olives, and tomato paste. To lower the calories I use less green olives and some capers. I also use less beer. This looks like an interesting option. I think I'll try it. Another interesting option. - 5/1/12
  • 1GROVES2
     This sounds pretty good, and I was looking for something different to do with chicken. I don`t like the beans, can they be switched to some other kind, like black beans or pinto? - 3/22/12
  • BAILEYS7OF9
     This was awesome... I read the notes and I'll add capers too but leave out the peas. My friend from Spain never used peas and I try to avoid them w/ their high sugar content, plenty of other veggies to use instead, but that's me! - 9/6/12
  • IILAAD65
     This did not have enough flavor for me. I might add red pepper flakes or something spicier if I make it again. - 4/29/12
  • PRAIRIECROCUS
     Wonderful, delicious Recipe !
    Thank-you ! - 2/26/12
  • REDROBIN47
     This was very good but I wish the sodium was a little lower. I will try some modifications and make again. - 10/16/18
  • 1SUZIQ11
     Hope it tastes better than it looks. :) - 6/9/18
  • LDYBRIELLE
     Love the flavors because they are different than the same old same old! Made exactly as recipe said. - 4/21/13
  • JACKIESD48
     We loved this recipe! Made for a wonderful meal that tasted even better the 2nd night for leftovers. I used a jar of roasted red peppers and it was perfect! - 4/9/13
  • JOANOFSPARK
     fantastic......loved it. - 4/3/13
  • HWNHMMBRD
     Flavor was different, but good. I will make it again, maybe with a tad bit more paprika. - 3/8/13
  • LUCKYSEA13
     I've used black beans & corn instead. I don't have allot of time to cook so I used almond butter heat, just added the paprika to. Great recipe, will make often. - 3/4/13



© 2024 SparkPeople, Inc. - Terms - Privacy