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Easy Spanish Chicken in the Slow Cooker

Easy Spanish Chicken in the Slow Cooker

Slow-cooked Spanish-style chicken with smoky paprika, peppers, tomatoes, and briny olives. Set it and return to tender, saucy perfection.
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Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 2.25 lb boneless skinless chicken thighs
  • 1.25 tsp kosher salt
  • 0.5 tsp black pepper
  • 1.5 tbsp olive oil
  • 1.5 cup chopped onion
  • 1.5 cup chopped red bell pepper
  • 1 tbsp minced garlic
  • 1.5 tbsp tomato paste
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp ground cumin
  • 0.25 tsp crushed red pepper flakes
  • 0.125 tsp crushed saffron threads optional
  • 14.5 oz diced tomatoes 1 can, undrained
  • 1 cup low-sodium chicken broth
  • 1 tbsp sherry vinegar
  • 0.5 cup sliced green olives
  • 0.25 cup chopped fresh parsley for serving
  • 1 tbsp cornstarch optional, for thickening
  • 2 tbsp water optional, for slurry

Instructions

Preparation Steps

  • Pat chicken dry, then season evenly with the salt and black pepper.
  • Heat olive oil in a large skillet over medium-high. Brown chicken 2–3 minutes per side. Transfer to slow cooker.
  • Add onion and bell pepper to the skillet. Cook until softened, about 5 minutes.
  • Stir in garlic, tomato paste, smoked paprika, oregano, cumin, red pepper, and saffron. Cook 1 minute, stirring.
  • Pour in broth and sherry vinegar. Scrape up browned bits and simmer 1 minute.
  • Transfer skillet mixture and diced tomatoes to the slow cooker. Nestle chicken into the sauce.
  • Cover and cook on Low 5–6 hours or High 2.5–3 hours, until the chicken is very tender.
  • Stir in olives. Taste and adjust seasoning as needed.
  • For a thicker sauce, mix cornstarch with water. Stir into cooker and heat on High 10–15 minutes.
  • Serve the chicken with its sauce and sprinkle with parsley.

Notes

Try adding sliced Spanish chorizo during the last hour for extra richness, or swap thighs for chicken breasts and cook on Low 3.5–4 hours to avoid drying. Serve over saffron rice, roasted potatoes, or with crusty bread to soak up the sauce. Leftovers keep 4 days refrigerated and freeze well up to 3 months.
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.