Slow Cooker Spanish Chicken Stew

Slow cooker Spanish chicken stew. Chicken thighs with vegetables and herbs cooked in a slow cooker. More Slow-Cooker Recipes

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Slow Cooker Spanish Chicken Stew

Slow Cooker Spanish Chicken Stew is a delicious and hearty dish that is perfect for any occasion. This traditional Spanish recipe is made with tender chicken, flavorful vegetables, and a variety of aromatic spices that create a rich and savory flavor.

The best part about this dish is that it can be easily prepared in a slow cooker, making it a convenient option for busy weeknights or lazy weekends. Whether you’re cooking for a crowd or just looking for a comforting meal to enjoy at home,  Spanish Chicken Stew is sure to satisfy your taste buds and warm your soul.

Ingredients and Preparation for Spanish Chicken Stew

To make a delicious Slow Cooker Spanish Chicken Stew, you will need the following ingredients: boneless, skinless chicken breasts, diced tomatoes, chicken broth, garlic, onion, red bell pepper, red potatoes, black olives, thyme, salt, and black pepper.

To prepare the dish, start by chopping the garlic, onion, red bell pepper, and potatoes, into small pieces. Then, season the chicken breasts with thyme, salt, and black pepper.

Next, add the diced tomatoes, chicken broth, garlic, onion, red bell peppers, and potatoes, to the slow cooker. Stir everything together until well combined.

After that, add the seasoned chicken breasts on top of the mixture in the slow cooker. Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours until the chicken is cooked through and the vegetables are tender.

Once the cooking time is up, stir in black olives. Cook for a further 15 minutes.

Your Slow Cooker Spanish Chicken Stew is now ready to be served. You can garnish it with fresh parsley or cilantro and serve it with crusty bread or rice.

Cooking and Serving Spanish Chicken Stew

Once the Slow Cooker Spanish Chicken Stew has finished cooking, it’s time to serve and enjoy! First, remove any excess fat from the surface of the stew. Then, ladle the stew into bowls and garnish with fresh herbs such as parsley or cilantro.

This hearty and flavorful dish pairs perfectly with crusty bread or a side of rice. You can also add a dollop of sour cream or a sprinkle of shredded cheese for added richness.

Leftovers can be stored in an airtight container in the refrigerator for up to four days or frozen for up to three months. Simply reheat on the stove or in the microwave until heated through.

Slow Cooker Spanish Chicken Stew is a versatile dish that can be served for lunch, dinner, or even as a party appetizer. It’s perfect for cozy nights in or for feeding a crowd. So go ahead and indulge in this delicious and comforting meal!

Tips and Variations for the Chicken Stew

To make your Slow Cooker Spanish Chicken Stew even more delicious, here are some tips and variations to try:

1. Add more vegetables: You can add more vegetables to the stew to make it even heartier. Some great options include diced carrots, celery, bell peppers, or zucchini.

2. Use different spices: If you want to change the flavor profile of the stew, try using different spices. For example, you could use smoked paprika instead of regular paprika, or add a pinch of cumin or coriander for extra depth.

3. Make it spicier: If you like your food with a bit of heat, you can add some chili flakes or hot sauce to the stew. Just be careful not to overdo it!

4. Serve with different sides: While the stew is delicious on its own, you can also serve it with different sides to mix things up. Some great options include rice, quinoa, or crusty bread.

5. Freeze leftovers: This stew freezes well, so if you have any leftovers, you can freeze them for later. Simply let the stew cool completely, then transfer it to an airtight container and freeze it for up to three months.

Slow Cooker Spanish Chicken Stew

Ingredients

• 1 ¼ pounds (600 g) boneless and skinless chicken thighs, cut into pieces
• 12 oz (360 g) red potatoes, peeled
• 1 red bell pepper, seeded and cut into strips
• 1 medium yellow onion, peeled and thinly sliced
• 2 cloves garlic, peeled and minced
• 1/2 teaspoon dried thyme, crushed
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup (80 g) black olives, pitted
• 14 ½ oz (435 g) diced tomatoes, undrained
• 1 cup (250 ml) chicken broth

Method