Slow cooker Spanish chicken

Slow cooker Spanish chicken

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(23 ratings)

Prep: 15 mins Cook: 6 hrs, 20 mins


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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  • 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



    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



    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


  1. Heat the oil in a large frying pan. Fry the onion for about 5 mins until golden. Tip into the slow cooker pot (we used a 6.5-litre model), then fry the chicken and chorizo in the same pan until starting to colour – you will need to do this in two batches. Add to the slow cooker with the peppers and olives.

  2. Tip the wine, stock and tomato purée into the pan. 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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7th Mar, 2018
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.
31st Oct, 2017
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.
29th Oct, 2017
Tasty, but there was too much liquid. I added some paprika when frying off the onion, and that worked well for extra flavour.
22nd Aug, 2017
Delicious. Replaced wine with extra stock and served with Spanish potatoes. Use chicken breast cut into chunks instead of thighs. Will definitely be making this again.
14th Nov, 2017
did you fry the chicken breast chunks before putting them in the slow cooker? Thanks
The Walkers's picture
The Walkers
21st Jul, 2017
Very, very tasty! Could have perhaps done with an extra vegetable element.
25th Jun, 2017
This recipe was sooo tasty! I added a couple of chilis and served with rice. I really recommend it!
11th Jun, 2017
I used thigh fillets and didn't have any wine so doubled the stock. It was delicious. I served with Mediterranean rice. It was delicious, I'll definitely do this again.
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
4th Jan, 2018
Thanks for your question. We'd suggest reheating it in a saucepan on the hob.
30th Aug, 2017
I don't drink alcohol. Can I substitute anything?
goodfoodteam's picture
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.
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.
21st May, 2017
could I prepare the night before?
goodfoodteam's picture
23rd May, 2017
Thanks for your question. Yes, you can!
4th Dec, 2017
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.