Slow Cooker Spanish Chicken
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.