Easy Spanish Chicken in the Slow Cooker

This is that deeply cozy, wildly easy Spanish-style chicken that basically cooks itself while you live your life. Think tender chicken, sweet peppers, smoky paprika, tomatoes that melt into a saucy blanket, and briny little pops from olives. It tastes like a vacation yet it’s made in a slow cooker, which is frankly my love language on chaotic weekdays.

My husband called this “tapas without the effort” and then proceeded to eat it like a stew with bread, spoon, and zero shame. It’s become our low-key Sunday ritual: I dump things in the slow cooker, we forget about it, the house starts smelling like someone’s abuela moved in, and by dinner the kids are gleefully fishing for the olives. We’ve served it over rice, stuffed into warm pita, and once (don’t judge) spooned over crispy tater tots. No notes.

Kitchen Talk

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I tried browning the chicken first and also tried the true “dump dinner” method. Browning gives you a deeper, toasty flavor—totally worth it if you have an extra 10 minutes—but skipping it didn’t ruin anything. I did, however, leave the skin on once and the sauce got a little… slick. Now I either remove the skin or broil the cooked chicken at the end to crisp it up and render the fat away from the sauce.

Jarred roasted red peppers were a sneaky win on a grocery-store-at-5pm day. Also: smoked paprika matters here. Regular paprika kind of whispers; smoked paprika sings. I’ve used both dulce (sweet) and picante (spicy). The spicy one scared my youngest until I stirred in a splash of cream at the end—boom, gentler, restaurant-fancy sauce.

Olives: I’m team green Manzanilla, but Castelvetrano makes it buttery and lush. One time I forgot olives and tossed in capers—salty-briny win. Another time I used both and, well, maybe too briny. Balance, babe.

Shopping Tips

– Protein: Bone-in chicken thighs are the slow cooker MVP—juicy and hard to overcook. If you grab breasts, plan on a shorter cook so they don’t dry out.
– Vegetables: Choose firm bell peppers and a heavy onion; they’ll hold shape and sweetness after hours of simmering. Jarred roasted red peppers are a worthy shortcut.
– Canned Goods: Fire-roasted tomatoes bring smoky depth; pick low-sodium so the olives don’t push things too salty. A small splash of chicken broth is nice but optional.
– Spices: Look for Spanish smoked paprika (pimentón de la Vera). Dulce = mild/sweet; picante = spicy. Fresh jar, big aroma—stale paprika tastes flat.
– Fresh Herbs: Parsley is classic and bright; grab a fresh bunch, not the sad, yellowing one. A little lemon zest at the end wakes everything up.
– Citrus: One lemon is plenty for zest/finish. If your lemons feel light, they’re dry—pick one that feels heavy for its size.

Prep Ahead Ideas

– Toss chicken with paprika, garlic, and a tiny drizzle of oil the night before; park it in a zip-top bag so it soaks up the smoky vibes.
– Slice peppers and onions and store them separately so the onions don’t perfume your whole fridge; lidded glass containers keep them crisp.
– Mix the “sauce stuff” (tomatoes, a pinch of spice, olives) in a container, then in the morning just layer and go.
– Morning move: everything into the slow cooker, lid on, walk away. Evening move: crisp chicken under the broiler for a few minutes while the sauce thickens on sauté in a pan, if you’re feeling extra.

✔Time-Saving Tricks

– Use jarred minced garlic or garlic paste on weeknights; your cutting board will thank you.
– No time to brown? Drop it all in. Want the best of both worlds? Broil or air-fry the cooked chicken to finish.
– Microwave-ready rice or quick polenta turns this into a 10-minute dinner assembly.
– Let the sauce sit for a few minutes before serving; the flavors mellow and it thickens slightly—worth the pause.

✔Common Mistakes

– Leaving the skin on in the slow cooker: I did it once and the sauce got greasy. Fix: skim with a spoon or chill briefly and lift the fat cap, then broil the chicken skin separately to crisp.
– Oversalting: Olives + broth + salt = whoops. Fix: use low-sodium canned stuff and add olives near the end. If it’s already salty, stir in a splash of water and a pinch of sugar or a knob of unsalted butter.
– Watery sauce: Some tomatoes are juicier. Fix: crack the lid for the last 30 minutes, or simmer the sauce on the stovetop to reduce. A spoon of tomato paste thickens fast.
– Dry chicken breasts: They cook quicker than thighs. Fix: pull breasts earlier or cube and tuck them back into the sauce to rehydrate.
– Flat flavor: Skipping smoked paprika or acid at the end. Fix: bloom the spices in a little oil when you can, and finish with lemon zest or a splash of sherry vinegar.

What to Serve It With

– Saffron rice or garlicky rice (even the microwave pouch kind).
– Crusty bread or toasted ciabatta for saucy dunking.
– Simple arugula salad with sherry vinaigrette and shaved Manchego.
– Crispy potatoes or polenta fries if you’re feeling fun.

✔Tips & Mistakes

– Thighs > breasts for slow-cooker forgiveness.
– Use pimentón (smoked paprika) and don’t be shy; it’s the backbone.
– Add olives near the end to keep their bite and avoid oversalting.
– If your slow cooker runs hot, check early—every machine is a little chaotic.
– Broil at the end for restauranty edges; 3–5 minutes does it.
– Sauce too intense? Stir in a splash of cream or a knob of butter.

✔Storage Tips

Fridge for up to 4 days in a snug container—the flavors deepen and the sauce gets silkier. Freezes well for 2–3 months; thaw overnight, reheat gently on the stove, splash of water if it’s too thick. Cold from the fridge wrapped in a tortilla? I’ve done worse. Also excellent the next morning with a fried egg on top—Spanish-ish shakshuka vibes, zero complaints.

✔Variations and Substitutions

– Add chorizo slices for extra smoky depth; brown them first if you can.
– Vegetarian twist: swap chicken for chickpeas and mushrooms; same sauce, same cozy factor.
– No green olives? Use black olives or capers (halve the amount, then taste).
– Mild crowd: use dulce paprika and finish with a splash of cream.
– Tomato swap: crushed, diced, or passata all work—just adjust thickness at the end.
– Herb shift: parsley is classic; cilantro makes it brighter and more modern.

Frequently Asked Questions

Easy Spanish Chicken in the Slow Cooker

Smoky, tender chicken thighs simmer in a tomato-pepper sauce with green olives for a set-it-and-forget-it dinner.

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Prep Time: 15 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 15 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 2 lb boneless skinless chicken thighs
• ▢ 1 tbsp olive oil
• ▢ 1 cup chopped yellow onion
• ▢ 2 cup sliced bell peppers (red and green)
• ▢ 3 tsp minced garlic
• ▢ 1.5 cup crushed tomatoes canned
• ▢ 0.75 cup low-sodium chicken broth
• ▢ 2 tsp smoked paprika
• ▢ 1.25 tsp dried oregano
• ▢ 0.5 tsp ground cumin
• ▢ 0.25 tsp red pepper flakes optional, for heat
• ▢ 1.25 tsp kosher salt plus more to taste
• ▢ 0.75 tsp black pepper
• ▢ 0.5 cup sliced pitted green olives Spanish-style
• ▢ 1 tbsp sherry vinegar or red wine vinegar
• ▢ 1 tbsp cornstarch optional, for thickening
• ▢ 1 tbsp water for slurry

Instructions

Preparation Steps

• Pat chicken dry. Toss with salt, pepper, smoked paprika, oregano, and cumin.
• Warm olive oil in a skillet over medium-high heat. Sear chicken 2–3 minutes per side.
• Add onion, bell peppers, and garlic to the slow cooker. Pour in crushed tomatoes and broth. Stir in red pepper flakes.
• Nestle the seared chicken into the sauce and spoon some over the top.
• Cover and cook on Low 4–5 hours or High 2.5–3.5 hours, until the chicken is tender.
• Stir in olives and sherry vinegar. Cook 15 minutes to meld flavors.
• For a thicker sauce, mix cornstarch with water. Stir into the cooker and cook 5–10 minutes.
• Taste and adjust seasoning. Serve hot with rice, potatoes, or crusty bread.

Notes

Variation: Add a pinch of saffron with the broth for a deeper Spanish flavor, or stir in sliced cooked chorizo during the last 20 minutes. Storage: Refrigerate leftovers up to 4 days or freeze up to 3 months. Reheat gently until hot.

This recipe is an original creation inspired by classic Easy Spanish Chicken in the Slow Cooker flavors. All ingredient ratios and instructions are independently developed.