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slow cooker Spanish chicken stew recipe

Spanish Chicken Stew (Slow Cooker)

Prep Time 20 mins
Cook Time 4 hrs
Servings 6
Calories 371 kcal


  • Slow Cooker


  • 1 lb. baby potatoes, halved
  • 1.3 lbs. chicken thighs, skinless, boneless
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 12.7 oz. roasted peppers, drained, chopped
  • 1 red onion, diced
  • 21 oz. can chopped tomatoes
  • 2 cups chicken stock
  • 2 tsp. smoked paprika
  • pinch of saffron
  • 1/2 tsp. salt
  • 1 tbsp. balsamic vinegar
  • 1 cup frozen green peas


  • Place all ingredients into the base of a slow cooker, with the exception of the balsamic vinegar and frozen. Stir to combine.
  • Cook on high setting for 4 hours (or low for 6 hours).
  • Once cooked, stir in the balsamic vinegar and frozen peas. Cover and cook for a further 5 minutes. Serve immediately.


Storage: Cool completely and store in an airtight container in the fridge for up to 4 days. Alternatively, you can freeze for up to 3 months.
Keyword chicken, dairy-free, gluten-free, high protein, slow cooker