Slow Cooker Spanish Chicken
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 100 g Chorizo (sliced)
- 800 g Chicken breast (chopped into chunks)
- 1 Onion (diced)
- 1 Red bell pepper (diced)
- 1 Yellow bell pepper (diced)
- 3 Garlic clove (crushed)
- 70 g Olives (halved)
- 100 ml Vegetable stock
- 400 g Peeled plum tomatoes (canned)
- 240 g Cannellini beans ((drained weight))
- 2 tsp Paprika
- 2 tsp Thyme
- 2 tablespoons Tomato puree
- 100 ml White wine ((optional; if not using, add more stock))
- 1 tbsp Olive oil
Method
- Heat 1 tbsp Olive oil in a pan over a medium heat. Add 800 g Chicken breast and 100 g Chorizo and cook until browned.
- Add the cooked chicken and chorizo to your slow cooker.
- Put 1 Onion, 1 Red bell pepper, 1 Yellow bell pepper, 3 Garlic clove and 70 g Olives into the slow cooker.
- Add 100 ml Vegetable stock, 400 g Peeled plum tomatoes, 240 g Cannellini beans, 2 tsp Paprika, 2 tsp Thyme, 2 tbsp Tomato puree and 100 ml White wine (if using).
- Mix well and cook on high for 4 hours or low for 6 hours.