Slow Cooker Spanish Chicken
Slow Cooker Spanish Chicken is a rich, comforting dish made with tender chicken, peppers, courgette, smoked paprika, and tomato sauce. It is an easy, flavorful meal that cooks low and slow with very little hands-on effort.
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Servings: 4
Ingredients
- Vegetable or olive oil
- 2 large skinless chicken fillets
- 1 stick celery washed and stringy bits removed
- 1 large brown onion peeled and thinly sliced
- 1 red bell pepper deseeded and thinly sliced
- 1 yellow bell pepper deseeded and thinly sliced
- 1 garlic clove peeled and very finely chopped
- 1 courgette zucchini, ends removed and sliced 5 mm (1/4 inch) thick
- 1 tbsp sweet smoked paprika Pimentón de la Vera
- 1 tsp dried oregano
- A good pinch black pepper
- A pinch dried red chilli flakes optional
- 1 tbsp tomato purée
- 1 x 350 g jar tomato and basil sauce
Instructions
- Heat a small amount of vegetable or olive oil in a large frying pan, or in the removable insert of the slow cooker if it is suitable for stovetop use.
- Add the celery, sliced onion, red bell pepper, and yellow bell pepper to the pan. Cook over low heat for approximately 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the sliced courgette and finely chopped garlic. Continue cooking for an additional 5 minutes, stirring occasionally.
- Stir in the sweet smoked paprika, dried oregano, black pepper, chilli flakes if using, and tomato purée. Cook for 1 minute, stirring well to coat the vegetables evenly and allow the seasonings to become fragrant.
- Slice each chicken fillet lengthways into 3 or 4 pieces.
- Add the chicken pieces and the tomato and basil sauce to the pan. Stir well to combine and cook for 2 minutes more.
- Transfer the mixture to the slow cooker if it is not already in one. Stir thoroughly to ensure the chicken, vegetables, and sauce are evenly combined.
- Cover and cook on the LOW setting for 6 to 7 hours, or until the chicken is fully cooked and tender and the vegetables are soft.
- If a thicker sauce is desired, stir in thickening granules or a small amount of cornflour mixed with a minimal amount of water until the sauce reaches the preferred consistency.
- Serve hot with crusty bread, rice, mashed potatoes, or couscous.
Oven Method
- Follow the recipe through Step 6.
- Transfer the mixture to a lidded oven-safe casserole dish.
- Bake in a preheated oven at 200°C/400°F/Gas Mark 6 for approximately 50 minutes, or until the chicken is cooked through and the vegetables are tender.
Notes
To make this recipe gluten free, use a certified gluten-free tomato and basil sauce, as some jarred sauces may contain additives or thickeners with gluten. If thickening the sauce, use cornstarch instead of thickening granules unless the granules are specifically labeled gluten free. Also serve the dish with gluten-free sides such as rice, mashed potatoes, or gluten-free bread.