Slow Cooker Spanish Chicken

Slow Cooker Spanish Chicken

4.1 of 5 (48)
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Nutritional Info
  • 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

View full nutritional breakdown of Slow Cooker Spanish Chicken calories by ingredient
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Introduction

Roasted 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.
Number of Servings: 5

Ingredients

    Pepper 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.

Tips

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.


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.

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Member Ratings For This Recipe



  • 54 of 55 people found this review helpful
    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

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  • 15 of 36 people found this review helpful
    Don't rate a recipe you haven't tried. - 3/3/12

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  • 14 of 14 people found this review helpful
    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

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  • 8 of 8 people found this review helpful
    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

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  • Incredible!
    7 of 7 people found this review helpful
    Very, very good! I am almost always disappointed in crockpot recipes but this one is a winner! - 8/7/12

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