Slow Cooker Spanish Chicken
This easy slow cooker Spanish chicken is a simple and delicious one pot dinner or chicken entree that you can prepare in a matter of minutes. Chicken and olives are slow cooked in a flavorful tomato sauce with Spanish flavors.
Prep Time5 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 5 minutes mins
Course: Dinner, Entree
Cuisine: American, Spanish
Keyword: chicken thighs, crockpot, easy, olives, slow cooker
Servings: 4
Calories: 366kcal
- 2 pounds boneless skinless chicken thighs
- 3 bell peppers
- 1 (15 oz) can canned diced tomatoes
- 1 tablespoon tomato paste
- 3 garlic cloves
- 1 onion
- 1 cup olives
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Remove the seeds from the bell peppers, and dice them. Peel and dice the onion, and peel and grate the garlic cloves.
Add all the ingredients to the slow cooker, and stir to combine them evenly.
Cover the Crockpot with a lid, and slow cook on HIGH for 3-4 hours, or on LOW for 6-8 hours.
- Make sure that the chicken is cooked through by using a meat thermometer. The internal temperature of the meat should be 165 F / 74 C or higher.
- Refrigerate leftovers for up to 2 days, or freeze for up to 6 months. Reheat in a microwave, slow cooker or on the stove.
- Use a 3 quart or 6 quart slow cooker to achieve the best results.
- Feel free to add extra ingredients, like additional seasoning, chorizo, bacon, sun-dried tomatoes, kale, shallots, capers or other vegetables.
Calories: 366kcal | Carbohydrates: 11g | Protein: 46g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 910mg | Potassium: 859mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3091IU | Vitamin C: 119mg | Calcium: 65mg | Iron: 3mg