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Slow Cooker Spanish Chicken Stew

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 Slow cooker Spanish chicken stew is a cozy meal that brings a little Spanish flair to your dinner table, thanks to roasted red peppers, smoked paprika, and a pinch of saffron.

Slow Cooker Spanish Chicken Stew

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It’s that time of year again…time for sweaters, pumpkin spice everything, that chill in the air, and the most beautiful colors Mother Nature has to offer are on full display.

And the soup cravings kick in.

I am a soup-a-holic!  I especially crave the pureed creamy soups (this Thai Curry Sweet Potato & Lentil Soup is one of my favorites!), but I also have a soft spot for any soup that is worthy of bread dunking.

My all-time most popular recipe is this Slow Cooker Tuscan Chicken Stew…it has been shared nearly 600,000 times (say what?!), and has gotten great reviews.  So I decided to put a fun twist with this slow cooker Spanish chicken stew.  And just like the original, it fills half your plate with veggies!
 



Slow Cooker Spanish Chicken Stew

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Slow Cooker Spanish Chicken Stew

Today’s post is brought to you by my friends over at Half Your Plate.  They have a very important mission: to help us fill half our plates with fruit and veggies!

I know I am always trying to sneak in extra veggies wherever I can…well Half Your Plate has a whole website full of recipes, tips, tricks and information to help us!

And today’s slow cooker Spanish chicken stew fills half your plate with veggies…or more!  I mean, it’s really packed full of veggies as you can tell 🙂

Slow Cooker Spanish Chicken Stew

Slow Cooker Spanish Chicken Stew

I adapted the Slow Cooker Tuscan Chicken Stew recipe by adding in some Spanish flair: roasted red peppers, smoked paprika, saffron (just a pinch!) and peas.

It has that same healthy but comforting feel, with a totally different flavor!  It’s a tiny bit smoky, with a slight saffron after-taste.  How do you describe the flavor of saffron?!  It’s very subtle to me, more like an aftertaste.  If you don’t want to buy saffron ($$$!) just leave it out…it’s still good without.
Slow Cooker Spanish Chicken Stew

Like the Slow Cooker Tuscan Chicken Stew, you are definitely going to want a big hunk of bread to soak up every last drop of deliciousness from this slow cooker Spanish chicken stew!

Happy start of October everyone!  What is on your fall bucket list?

Disclosure: thank you to Half Your Plate for sponsoring this post.  As always, all opinions are my own.

More slow cooker chicken recipes for you!

Print
Slow Cooker Spanish Chicken Stew
Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
 

Slow cooker Spanish chicken stew is a cozy meal that brings a little Spanish flair to your dinner table, thanks to roasted red peppers, smoked paprika, and a pinch of saffron.

Course: Dinner
Cuisine: Slow Cooker
Servings: 6 -8
Calories: 243 kcal
Ingredients
  • 1 lb baby potatoes halved (roughly 3.5 cups)
  • 8 small chicken thighs 600g/1.3 lbs
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 300 mL jar of roasted red peppers drained and rinsed, cut into small pieces (about 1.5 cups)
  • 1/2 a red onion diced
  • 19 oz can of diced tomatoes including liquids, or sub 2 medium tomatoes, chopped
  • 2 cups chicken stock
  • 2 teaspoons smoked paprika
  • a pinch of saffron threads
  • 1/2 teaspoon salt
Before serving:
  • 1 tablespoon balsamic vinegar
  • 1 cup frozen peas
Instructions
  1. In the base of a slow cooker combine all ingredients except the balsamic vinegar and peas.
  2. Cook on low for 6 hours or high for 4 hours.
  3. Stir in the balsamic vinegar and peas, cover and cook for 5 minutes before serving.
Recipe Notes
I used a 5 qt slow cooker.
Recipe may be halved and cooked with same cook times in a 2.5 qt slow cooker.
Nutrition Facts
Slow Cooker Spanish Chicken Stew
Amount Per Serving (1 /6 batch)
Calories 243 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Cholesterol 80mg 27%
Sodium 693mg 29%
Total Carbohydrates 26g 9%
Dietary Fiber 4g 16%
Sugars 6g
Protein 26g 52%
* Percent Daily Values are based on a 2000 calorie diet.

Products used in this recipe:

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Comments

    • That’s so strange! I have never had potatoes still under after that long in the slow cooker. What size did you use, and did you cut them? I hope they softened for you!

      Reply

  3. This was linked on the Huffington post and my husband thought it looked good. He was right. I used bone in thighs because that’s what I had and didn’t throw the peppers until I threw in the peas (they were home roasted so they’re much softer than the ones in the jar). It was delicious! Next week we’re going to try the Tuscan Chicken stew!

    Reply

    • Hi Kate! I’m so happy you liked the stew! I hope you enjoy the Tuscan Chicken Stew too, it’s my most popular recipe. Thanks so much for reporting back 🙂

      Reply

  4. This was DELICIOUS! I made it with chicken breast because that is what I had but I think thighs would have been better. I also underestimated my Spanish smoked paprika (the three chilies next to the word “picante” on the tin should have tipped me off) so I ended up pouring half a cup of heavy cream into it at the end to help with the spiciness. It was still very spicy but we ate it gleefully sopping up the broth with bread and laughing about our mouths hurting. The flavor is just so good!

    Reply

      • If the smoked paprika is fresh it is spicy. Get spices at Penzys Spices @Penzys.com for real excellent spices. I recently discovered them, threw all the old stuff out. what a difference. Just wanted to share having recently purchased smoked paprika.

        Reply

  5. Hey this looks really great and I want to try my own hand at it but as a student, I’d rather not have to buy a slowcooker. Do you have any recommendations for how I could oven cook it?

    Reply

    • Hi Rebekah, unfortunately this recipe is specific for a slow cooker. Here’s a suggestion for adapting to stovetop: try cooking the onions in some olive oil, remove from the pan, then brown the chicken, then add back the onions and all the other ingredients and simmer for 30 minutes or so until the veggies are cooked through and you get the consistency you’d like for the stew {you can always ad a bit more cornstarch if you’d like it thicker}. I haven’t tried this, but it would likely work! Good luck and let me know if you try it!

      Reply

      • Hi there!

        The first time I made this I simmered it on low for about 2.5 hours covered and it turned out beautifully! I used cubed chicken breasts and added garlic. I didn’t have any saffron but the stew still turned out wonderfully!

        Reply

    • Hi Amanda, you can definitely use chicken breasts…Either leave them whole and shred after cooking or cut into cubes. Either way they will be nice and tender 🙂 Hope you like it!

      Reply

  12. Yes, we are trying this soon! The weather here has been BEAUTIFUL lately but this week it’s supposed to get cooooold and it’s foggy right now and, basically, perfect hot chocolate, sweater, stew weather (and I secretly love it!). This is going on our absolutely must make list!

    Reply

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