Slow cooker Spanish chicken on a rustic plate

Slow cooker Spanish chicken

By Sara Buenfeld
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(92 ratings)
By
5@£5

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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Alix Flinders's picture
Alix Flinders
30th Jun, 2020
5.05
This recipe is delicious. I added garlic and a little extra paprika, it is watery as others have said, but it’s so flavoursome, that didn’t bother us at all. We have it with crusty bread like a soup. I’ve made it a few times now, and it’s delicious every time!
Jon Noble's picture
Jon Noble
16th Jun, 2020
3.05
I love Spanish Chicken that is why we have our own recipe here at Cowbridge Kitchen. There are a few more ingredients in my version but it taste fantastic and it can be cooked then held in a slow cooker for hours. Try it for your self.
mary-ann21
6th Feb, 2020
5.05
Having read the reviews, I changed the recipe slightly - I put in a tin of chopped tomatoes and then swilled the tin round with RED wine and threw it in. I also added paprika and garlic paste to the fried onions. And finally, I put the peppers and olives in half way through cooking. Delicious.
Laura Mackay's picture
Laura Mackay
19th Nov, 2019
3.05
I followed this recipe exactly but my end result looked very different from the picture - the ‘sauce’ mine made was far too watery. I think this recipe needs less than half the amount of liquid it asks for. Also, the liquid was far too salty to be used as a sauce - I think it needed fewer olives than the recipe called for. Over all I wouldn’t cook this recipe again - there is a Hairy bikers recipe for a Spanish chicken traybake that is great and I think I will look at adapting that for a slow cooker instead.
Matthew Taylor's picture
Matthew Taylor
5th May, 2019
5.05
Great basic recipe, add paprika, garlic and one chilli. Will definitely make again!
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 :)

Pages

geek_kid's picture
geek_kid
1st Apr, 2020
Should the onion be cut longwise or crosswise? (https://www.simplyrecipes.com/recipes/how_to_slice_an_onion/)
CeriB
1st Sep, 2019
Is this really over £7 per portion??
goodfoodteam's picture
goodfoodteam
9th Sep, 2019
Thanks for your question. The cost depends on the supermarket chosen. The options range from just under £3 to nearly £8 so we'd recommend scrolling through the supermarkets in the Shopping tools section to compare prices.
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?

Pages

russbroom
10th Jul, 2019
Sara, you forgot the (entire bulb of) garlic! ;-)
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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