Slow Cooker Spanish Chicken

Hey there, fellow home cooks! Today, I’m gonna share with you one of those recipes that has snuck its way into our family’s heart and probably stained at least two of my t-shirts — Slow Cooker Spanish Chicken. This dish has got it all: tender, juicy chicken, a little spice, and it lets your slow cooker do all the heavy lifting while you pretend to be super productive… or just binge your favorite show guilt-free. If you like flavorful meals that greet you at the door with open arms, you’ve gotta try this out.

You know how some meals just become little family legends? This one has kinda become that in our house. My husband? He’ll scoop it out of the slow cooker before it even hits the table. And the kids? They call it “that yummy chicken stuff,” which I think is a rave review, right? I first stumbled into this recipe on a sleepy Sunday when I realized I accidentally bought two whole chickens. Yep, totally meant to do that. It’s been in our meal rotation ever since because it’s just that good.

Why You’ll Love This Slow Cooker Spanish Chicken

Alright, here’s why you’ll be obsessed:
– It feels like a mini fiesta in your mouth, minus the bowl of chips spilled everywhere.
– Legit no one will ever guess you didn’t slave away for hours because slow cooker magic.
– Perfect for lazy weekends or when you’re just not adulting your best.

How to Make It

Okay, pal, it’s go-time. Grab your trusty slow cooker; it’s about to be your culinary wingman. First, heat a pan and brown that chicken — skin-side down, because crispy skin is life. Just 5 minutes or so, not hours like my forgetful brain thought once. Moving on to the slow cooker, add all the fun stuff: tomatoes, spices you can’t pronounce (but dump ’em all in there), sliced peppers… you know, the works. Nestle your chicken into this flavor Jacuzzi, slosh some broth, and pop on the lid. Set low, walk away, and trust the process. Try not to peek every 5 minutes. This is growth.

Ingredient Notes

– Chicken Thighs or Whole Pieces: These babies soak up everything, just don’t go for breast if you hate dry chicken.
– Smoked Paprika: The smokier, the merrier. My husband once sprinkled smoked paprika on cereal by mistake.
– Bell Peppers: Optional but, gosh, they make you feel like you’re adding veggies with zero pressure.

Recipe Steps

1. Brown chicken skin-side down for about 5 minutes, then transfer to a slow cooker.
2. Add chopped tomatoes, spices, sliced peppers, and broth over the chicken.
3. Cover and cook on low for 6-8 hours or until chicken is fall-off-the-bone tender.

What to Serve It With

This dish is like a warm hug, and it loves buddies. Serve it with a heap of rice, rescue that lonely baguette from your fridge, or just spoon it directly over mashed potatoes. Also, wine. A nice glass of red does the trick really well.

Tips & Mistakes

Storage Tips

If you’ve got leftovers, wrap ’em up in a little fridge hug. Store in an airtight container, and it’ll last a few days, easy. A scoop of it cold at 11 p.m.? No shame here. Breakfast burritos with leftover chicken? Oh yeah.

Variations and Substitutions

Play fast and loose with swaps here. Throw in some olives if you’re feeling fancy. No smoked paprika? A sprinkle of cayenne’s totally cool. And if you’re out of chicken, go veggie and just load it up with beans and sweet potatoes. Tried it once when the pantry was echoing, and it was still a masterpiece. You really can’t mess this one up. Well, unless you forget to turn on the slow cooker… which I for sure didn’t do. Twice.

Frequently Asked Questions

Slow Cooker Spanish Chicken

A flavorful slow cooker Spanish chicken recipe infused with smoky paprika, garlic, and tender vegetables. Perfect for an easy weeknight dinner or meal prep.

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Prep Time: 15 minutes minutes

Cook Time: 5 hours hours

Total Time: 5 hours hours 15 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 pieces bone-in chicken thighs
• ▢ 1.5 cups chicken broth low sodium
• ▢ 1 cup chopped onion
• ▢ 3 cloves garlic minced
• ▢ 1 cup diced tomatoes canned, drained
• ▢ 1 cup sliced bell peppers mixed colors
• ▢ 2 teaspoons smoked paprika
• ▢ 1 teaspoon ground cumin
• ▢ 0.5 teaspoon red pepper flakes optional for heat
• ▢ 1 teaspoon salt
• ▢ 0.5 teaspoon black pepper freshly ground
• ▢ 2 tablespoons olive oil

Instructions

Preparation Steps

• Heat olive oil in a skillet over medium heat. Brown chicken thighs on both sides until golden, about 3 minutes per side.
• Transfer browned chicken to the slow cooker. Add chopped onion, garlic, diced tomatoes, bell peppers, smoked paprika, cumin, red pepper flakes, salt, and black pepper.
• Pour chicken broth over the mixture in the slow cooker.
• Cover and cook on low for 5 hours or until chicken is tender and cooked through.
• Serve hot with rice or crusty bread.

Notes

This dish can be prepared a day ahead for deeper flavors. Leftovers keep well in the fridge for up to 3 days.