Slow cooked Spanish Chicken
Last updated on April 2nd, 2019 at 03:06 pm
Have another slow cooker recipe for you here. Even thought it is winter, it doesn’t mean you can’t fill your kitchen with the smells of the warm Mediterranean with this Spanish dish. It’s really fragrant and light, but hearty at the same time, so it is perfect for Winter and Summer and tastes great cold the next day.
How to make Slow Cooker Spanish Chicken – Serves 4
5 from 1 vote
Fill your kitchen with the smells of the warm Mediterranean with this Spanish Chicken. It's really fragrant and light, but hearty at the same time.
Prep Time10 mins
Cook Time6 hrs 17 mins
Total Time6 hrs 27 mins
Course: Main Course
Keyword: chicken recipe, slow cooker chicken, spanish cuisine
Servings: 4 people
100 g chorizo chopped
500 g chicken breasts chopped into chunks
2 tsp paprika
2 tbsp rosemary
1 onion chopped
1 red pepper chopped
1 green pepper chopped
6 garlic cloves crushed
200 ml vegetable stock
400 g chopped tomatoes
400 g pinto beans
2 tbsp tomato puree
2 tbsp low fat plain yoghurt
0.5 tbsp olive oil
Place the chopped chicken into a freezer bag with the paprika and some salt and pepper and shake so it is all coated.
Heat the oil in a non-stick pan and cook the chorizo for 2 minutes. Once cooked, remove from pan and add to slow cooker.
Add the chicken to the pan, with any paprika left in the bag and cook for 10 minutes, until golden. Once cooked, add to your slow cooker.
Then add the onion, peppers and garlic to the pan and cook for 5 minutes, until softened and add to slow cooker.
Put all the rest of the ingredients (except the yoghurt) to the slow cooker and cook on low for 6 hours.
Serve with couscous and salad and some low fat yogurt.
Serving: 1portion | Calories: 412kcal | Carbohydrates: 40g | Protein: 42g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 96mg | Sodium: 799mg | Potassium: 1336mg | Fiber: 12g | Sugar: 7g | Vitamin A: 2050IU | Vitamin C: 78.8mg | Calcium: 133mg | Iron: 5.2mg