Slow cooker Spanish chicken on a rustic plate

Slow cooker Spanish chicken

By Sara Buenfeld
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(51 ratings)
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Prep: 15 mins Cook: 6 hrs, 20 mins

Easy

Serves 6

This slow-cooked stew is packed with Mediterranean flavour from chorizo, olives, tomatoes and peppers. The meat will fall off the bone – mop up the sauce with bread

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal447
  • fat27g
  • saturates8g
  • carbs7g
  • sugars6g
  • fibre4g
  • protein34g
  • salt2.9g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 Spanish onion, halved and sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 12 large bone-in chicken thighs, skin removed
  • 225g pack chorizo picante, thickly sliced
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • pack of 3 mixed colour peppers, cut into chunks
  • 150g (drained weight) pitted Spanish pimento stuffed green olives
  • 300ml dry white wine (serve the rest of the bottle with the meal)
  • 300ml chicken stock
  • 1 tbsp tomato purée

Method

  1. Heat 2 tbsp olive oil in a large frying pan. Fry 1 sliced Spanish onion for about 5 mins until golden.

  2. Tip into the slow cooker pot (we used a 6.5-litre model), then fry 12 large bone-in skinless chicken thighs and 225g thickly sliced chorizo picante in the same pan until starting to colour – you will need to do this in two batches.

  3. Add to the slow cooker with 3 mixed colour peppers, cut into chunks and 150g pitted Spanish pimento stuffed green olives.

  4. Tip 300ml dry white wine, 300ml chicken stock and 1 tbsp tomato purée into the pan.

  5. Scrape up any bits stuck to the bottom, then tip into the slow cooker, cover and cook on Low for 6 hrs.

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Comments, questions and tips

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Charlotte Kane-Belcher's picture
Charlotte Kane-...
9th Nov, 2018
2.05
It was really bizarre. It didn’t really have much taste and had no herbs/spices. Iv batch cooked two portions but with the second portion I think I will add tinned tomatoes, garlic and paprika. Wouldn’t make again.
Trevor Sworn's picture
Trevor Sworn
12th Oct, 2018
2.05
Before I read the comments I had thought there was too much liquid so halved it. Also added 1 tsp capers, 1 sliced jalapeño pepper, pinch oregano. Much better! Thanks for tip on paprika, will do that next time.
Jo Holmes's picture
Jo Holmes
28th Aug, 2018
2.05
Tasteless! We added paprika, cayenne pepper and garlic at the end as when we tasted it was very bland. Far too watery but the chicken thighs were lovely and juicy. Would add the peppers later too as they were mushy.
dorothyd
26th Jul, 2018
4.05
This recipe was tasty, but like others have said, less liquid. I only put in 400ml in total of liquid and it was still a little thin. Would make again though, but less liquid.
Jvjp24601
15th Jun, 2018
5.05
I'm not sure why people give less stars when they don't follow the recipe. I followed the recipe and loved it. Had a nice French baguette to mop up the sauce. Was really tasty and not salty at all. Loved it :)
jmalanga1981's picture
jmalanga1981
28th Apr, 2018
3.05
Nice and easy to do with minimal prep and great if you have other stuff to do during the day. Based on previous comments I only added 400mls of fluid (all stock) with a splash of white wine vinegar. There was far too much liquid! Didn't have any olives. I don't think the dish would have been much different had I added them. Added peas to give it a bit of colour. Nice but not the best recipe I've tried.
beantang_
20th Mar, 2018
4.05
This was really nice - cooked it in the pressure cooker. However 2 things - was rather salty and this was most definitely down to the type of olives we used so try to make these as plain as possible. Also we added paprika which added depth - actually can't imagine this would have been that nice without it.
Sadie333
7th Mar, 2018
5.05
Used chicken breasts cut into chunks. Did not put olives in. Added a bit of paprika for more flavour. Served with brown rice. Quite watery consistency even though I used some flour.
Kazmangieri
31st Oct, 2017
5.05
Very tasty mid week meal. I used 4 chicken breasts instead of suggested thighs. Used all other ingredients except olives! Used a small amount of cornflour to thicken sauce before serving. Served with roast potatoes, green beans & cauli. Delicious, enjoyed by all. Will definitely cook this again.
ermintrude75
29th Oct, 2017
4.05
Tasty, but there was too much liquid. I added some paprika when frying off the onion, and that worked well for extra flavour.

Pages

toolyfantastico
3rd Jan, 2018
If I cooked this overnight, what would be the best way to reheat it? Would it take long? I don't want to overcook it! Thanks.
goodfoodteam's picture
goodfoodteam
4th Jan, 2018
Thanks for your question. We'd suggest reheating it in a saucepan on the hob.
dubbledumplin
30th Aug, 2017
I don't drink alcohol. Can I substitute anything?
goodfoodteam's picture
goodfoodteam
6th Sep, 2017
Thanks for your question. Yes, you can substitute with extra chicken stock. Bear in mind this will make it a little saltier so go easy on the seasoning.
Gingerdesire
6th Jun, 2017
Can this be frozen?
Paxos Girl
11th Jun, 2017
Yes it can. There is the 'Freezable' sign above the Nutritional information at the top of the page on all the recipes that can be frozen.
Gingerdesire
21st May, 2017
could I prepare the night before?
goodfoodteam's picture
goodfoodteam
23rd May, 2017
Thanks for your question. Yes, you can!
sinclair.angus@...
4th Dec, 2017
4.05
Really tasty, I added some paprika and cooked this in a pressure cooker for 25 mins on high and it worked brilliantly (as do many slow cooker recipes). Great as a midweek dinner.
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