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5 from 1 vote

Slow Cooker Spanish Chicken Stew

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.
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins
Course: Dinner
Cuisine: Slow Cooker
Servings: 6 -8
Calories: 243kcal


  • 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


  • In the base of a slow cooker combine all ingredients except the balsamic vinegar and peas.
  • Cook on low for 6 hours or high for 4 hours.
  • Stir in the balsamic vinegar and peas, cover and cook for 5 minutes before serving.


I used a 5 qt slow cooker.
Recipe may be halved and cooked with same cook times in a 2.5 qt slow cooker.


Serving: 1/6 batch | Calories: 243kcal | Carbohydrates: 26g | Protein: 26g | Fat: 4g | Cholesterol: 80mg | Sodium: 693mg | Fiber: 4g | Sugar: 6g