Slow Cooker Spanish Chicken Stew
With roasted red peppers, smoked paprika and a pinch of saffron, this slow cooker Spanish chicken stew is a cozy yet exotic! Works great for a weeknight dinner, or for meal prep.
Servings: 6 -8
Calories: 243kcal
Ingredients
- 1 lb baby potatoes halved (roughly 3.5 cups); see note 1
- 8 small chicken thighs 600g/1.3 lbs; see note 2
- 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)
- ½ 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
- 1 pinch saffron threads
- ½ teaspoon salt
Before serving:
- 1 tablespoon balsamic vinegar
- 1 cup frozen peas
Instructions
- 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.
Video
Notes
1- if you prepare this as a freezer crockpot meal, leave the potatoes whole (otherwise they get a weird texture after thawing)
2- if you would like to swap in boneless skinless chicken breast, reduce the cook time to 4 hours on low
3- if you'd like to thicken the stew, mix together 2 tablespoons cornstarch with ¼ cup of water. Add to the slow cooker 30 minutes before serving, and set the slow cooker to high.
4- if you'd like to cut this recipe in half, it should be find to do it in a 5-6 quart slow cooker, or you could use a 2.5 quart slow cooker.
Instant Pot
Cook in a 6 or 8 quart Instant Pot for 10 minutes on high pressure and use a 10 minute natural pressure release.
Storage
Cool completely, then transfer to an air tight meal prep container, jar, or soup container.
- Refrigerate for up to 4 days
- Freeze for up to 3 months
Nutrition
Serving: 1/6 batch | Calories: 243kcal | Carbohydrates: 26g | Protein: 26g | Fat: 4g | Cholesterol: 80mg | Sodium: 693mg | Fiber: 4g | Sugar: 6g