Slow Cooker Spanish Chicken

Succulent pieces of chicken, chunky pieces of spicy chorizo, rich sweet pepper and tomato sauce, dotted with salty olives, this Slow Cooker Spanish Chicken is a delicious midweek meal suitable for the whole family
Slow Cooker Spanish Chicken

Succulent pieces of chicken, chunky pieces of spicy chorizo, rich sweet pepper and tomato sauce, dotted with salty olives, this Slow Cooker Spanish Chicken is a delicious midweek meal suitable for the whole family.

Served here with Mini Chorizo Baked Potatoes.

In this dish I use smoked tomato paste from M&S Food. If you cannot get this then you can substitute with tomato puree.

Slow Cooker Spanish Chicken

Slow Cooker Spanish Chicken

Succulent pieces of chicken, chunky pieces of spicy chorizo, rich sweet pepper and tomato sauce, dotted with salty olives, this Slow Cooker Spanish Chicken is a delicious midweek meal suitable for the whole family
Prep Time: 10 minutes
Cook Time: 6 hours 10 minutes
Total Time: 6 hours 20 minutes
Course: Main Meals
Cuisine: Spanish
Diet: Diabetic, Gluten Free
Keyword: casserole, chicken, slow cooked, slow cooker, stew
Free or Membership Recipe: Free Recipe
Nut Free Recipe: Nut Free
Free from: coconut, dairy, eggs, gluten, nuts
Servings: 4 servings
Calories: 800kcal
Author: Jo Paterson

Equipment

  • slow cooker or lidded ovenproof casserole dish

Ingredients

  • 2 tsp olive oil
  • 2 medium red onions halved and sliced
  • 1 tsp smoked paprika
  • 2 whole cloves of garlic crushed
  • 8 large chicken thighs (or drumsticks) bone in, skinless
  • 225 grams chorizo mild or spicy, to your taste, skin removed and sliced into bitesize pieces
  • 1 whole red pepper sliced
  • 1 whole green pepper sliced
  • 165 grams green olives (a jar of olives in brine, approx. 310g before being drained)
  • 400 grams tinned chopped tomatoes
  • 150 ml chicken stock one gel stock pot & 150ml boiling water (or vegetable stock)
  • 1 tbsp smoked tomato paste (or tomato purée)
  • 1 tsp dried oregano
  • 1 tsp thyme fresh, chopped, or dried
  • ½ tsp rosemary fresh, finely chopped, or dried
  • ¼ tsp freshly ground black pepper
  • ¼ tsp xanthan gum (or 1 tsp cornflour) made into a slurry with some cold water

Instructions

  • Heat a tsp of oil in a large pan, then add the onions and cook until softened, add the garlic, cooking until fragrant. Once cooked add to the bottom of the slow cooker, or casserole dish
  • Add some more oil and place the chicken thighs in the pan to sear, turning to sear both sides (you may need to do this in batches to avoid overcrowding the pan). Once lightly cooked, remove from the pan and drain on kitchen towel to remove excess oil
  • Place the chicken in the slow cooker with the onions
  • Remove the skin/casing from the chorizo and slice into large bitesize pieces. Place the chorizo in the pan and lightly fry on both sides, then drain on kitchen towel and place into the slow cooker
  • Pour the tin of tomatoes, drained olives, chicken stock, smoked paprika, tomato paste, oregano, thyme, rosemary and pepper on top of the chicken and cover. Cook on low for 6 hours or high for 3-4 hours, or in the oven at 180°c fan for 1-2 hours
  • NOTE: Prepare the peppers, but set aside as these will not be added until an hour before serving. This helps to stop the peppers from going too soft
  • Remove the lid halfway through cooking and add a drop more chicken stock if needed
  • One hour before finishing: Add the sliced peppers and recover
  • Once cooked, if the gravy needs reducing further, remove the chicken, chorizo, olives and peppers and pour the gravy into a pan on medium-high heat. Make a slurry by adding a drop of cold water with the xanthan gum and mixing well until fully combined. Pour the slurry into the pan, stir gently, then continue to heat until thickened to your liking
  • Serve the chicken, chorizo, peppers and olives, covered with spoonfuls of sauce on top of the starchy carb of your choice (3-4 egg-sized potatoes, 3 tbsp of creamy mashed potato, 3 tbsp cooked wholegrain rice/couscous/pasta). Garnish with more herbs

Nutrition

Calories: 800kcal | Carbohydrates: 16g | Protein: 49g | Fat: 60g | of which saturates: 16g | Fibre: 5g | of which sugars: 7g

Nutritional info. is based per serving unless stated otherwise and is only a guide. The nutritional content will vary depending on the exact ingredients used

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