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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Servings:
Ingredients
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.