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Spanish Chicken Stew (Slow Cooker)

Updated: Oct 6, 2022

You're going to thank me for this one. A slow-cooker meal to set and walk away for the day while you kick your feet up and Plan for the week. The family will ask you when this will be ready a few times with the amazing smells this provides throughout the day.

What You'll Need

  • 1 lb. (450g) baby organic potatoes, halved

  • 1.3 lbs. (600g) chicken thighs, skinless, boneless

  • 2 carrots, sliced

  • 2 celery stalks, sliced

  • 12.7 oz. (360g) roasted peppers, drained, chopped (optional, eliminate for autoimmune)

  • 1 red onion, diced

  • 21 oz. (600g) can chopped organic tomatoes

  • 2 cups (480ml) chicken stock

  • 2 tsp. smoked paprika pinch of saffron

  • ½ tsp. salt

  • 1 tbsp. balsamic vinegar

  • 1 cup (135g) frozen green peas

How to Prepare

1. Place all ingredients into the base of a slow cooker, with the exception of the balsamic vinegar and frozen green peas. Stir to combine.

2. Cook on high setting for 4 hours (or low for 6 hours).

3. Once cooked, stir in the balsamic vinegar and frozen peas. Cover and cook for a further 5 minutes. Serve immediately. Pull chicken to shred.

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.

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