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spanish chicken stew in blue bowl with piece of bread next to it
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5 from 2 votes

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.
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins
Course: Dinner
Cuisine: Spanish
Keyword: chicken, slow cooker, stew
Servings: 6 -8
Calories: 243kcal
Author: Denise Bustard

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)
  • 1/2 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
  • 1/2 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 1/4 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
Reheating
Heat larger batches in a covered pot on the stove over medium heat for 15 minutes, or until warmed through.
Heat individual portions in the microwave until steaming hot.
Do not reheat more than once.

Nutrition

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