Slow Cooker Spanish Chicken Recipes

SLOW-COOKER SPANISH CHICKEN

Steps:

• In 3 1/2- to 4-quart slow cooker, mix all ingredients except artichoke hearts, olives and rice.
• Cover and cook on Low heat setting 6 to 8 hours.
• Stir in artichoke hearts and olives; heat through. Serve with rice.

SLOW COOKER SPANISH CHICKEN & RICE

Steps:

• Combine the tomatoes, onion, pepper, garlic, chicken stock and spices in your slow cooker.
• Add the chicken and cover with the tomato mixture.
• Cover and cook on High for 4 hours of Low for 8 hours.
• During the last 30 minutes of cooking, add the rice and rinsed black beans, stir and recover to finish cooking.
• Serve promptly with fresh crusty bread.
• Serves 6 generously.

SLOW COOKER SPANISH CHICKEN

Steps:

• Heat the oil in a pan over a medium heat. Add the chicken and chorizo and cook until browned.
• Prepare the vegetables.
• Add the cooked chicken and chorizo to your slow cooker.
• Put all of the chopped vegetables to the slow cooker.
• Add the rest of the ingredients.
• Mix well and cook on low for 6 hours.

SLOW-COOKER SPANISH CHICKEN

Steps:

• Heat 2 tbsp olive oil in a large frying pan. Fry 1 sliced Spanish onion for about 5 mins until golden.
• Tip into the slow cooker pot (we used a 6.5-litre model), then fry 12 large bone-in skinless chicken thighs and 225g thickly sliced chorizo picante in the same pan until starting to colour - you will need to do this in two batches.
• Add to the slow cooker with 3 mixed colour peppers, cut into chunks and 150g pitted Spanish pimento stuffed green olives.
• Tip 300ml dry white wine, 300ml chicken stock and 1 tbsp tomato purée into the pan.
• Scrape up any bits stuck to the bottom, then tip into the slow cooker, cover and cook on Low for 6 hrs.