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Slow Cooker Spanish Chicken

This is a really simple, flavour-packed and colourful dish with tender pieces of chicken cooked in a delicious and slightly smoky tomato sauce.

With the weather turning cold and horrid (here in the UK anyway) now's the time to dig out the slow cooker!

Slow Cooker Spanish Chicken
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Spanish Chicken

Slow cookers are brilliant as you can leave dinner to look after itself and get on with your day.

Packed with flavours of the Mediterranean this is comfort food. 

What can you serve this with?

You could serve with mashed potatoes (not very Spanish) but if that's what you fancy, do it!

To keep it nice and cheap and stretch it to feed more hungry people you could add a can of cannellini beans.

Or keep it really simple and perhaps crumble over a little feta to add a nice saltiness to the dish; then serve with nice fresh crusty bread for dipping and mopping.

Okay, you can add more Spanishness (is that a word)?

But the truth is I didn't have any chorizo and nor could either of us be bothered to pop to the shop.

Plus you can add olives but Paul (the husband) doesn't like them and so I didn't add any.

Sweet smoked paprika is the best for this - I use *La Chinata Pimentón de La Vera Dulce (sweet)

sweet smoked paprika

Can this be Cooked in the Oven?

If you don't have a slow cooker, then you could bake this in the oven instead.

Just cook in a lidded casserole dish (be sure to preheat your oven first) at 200°C/400°F/Gas Mark 6 for about 50 minutes or so, or until the chicken is cooked through.

Can you freeze Spanish Chicken?

Yes, of course, no worries and batch cooking is a great idea! It'll save you time cooking when you don't have time.

Just be sure to let it completely cool before spooning it into a freezer-proof container and defrost thoroughly before reheating until it's piping hot. Just add a little oil to a saucepan and heat gently and slowly.

Or, it will keep for around 2 days in the fridge.

How to make Spanish Chicken

Heat a little oil in a pan and add the veggies - stir to cook a little. 

peppers and onions in the slow cooker

Now add the courgettes, tomato puree and spices. 

vegetables in the slow cooker

Stir and continue to cook for a minute or so before adding in the chicken and sauce.

Ingredients added to the slow cooker

Transfer to a slow cooker and cook on LOW of 6-7 hours.

You might find you need to thicken it - I use McDougalls Thickening Granules - Sainsbury's sell them.

Spanish Chicken Recipe

Yield: 2-4
Author: Jan Bennett
Slow Cooker Spanish Chicken

Slow Cooker Spanish Chicken

Depending what else you serve this with you could serve up to 4 people - see my blog post for details.
Prep time: 20 MinCook time: 6 HourTotal time: 6 H & 20 M


  • Vegetable or olive oil
  • 2 large skinless chicken fillets  
  • 1 stick of celery - washed and stringy bits removed
  • 1 large brown onion - peeled and thinly sliced
  • 1 red bell pepper - deseeded and thinly sliced
  • 1 yellow bell pepper - deseeded and thinly sliced
  • 1 garlic clove - peeled and very finely chopped
  • 1 courgette - ends removed and sliced 5mm (1/4 inch)
  • 1 tablespoon sweet smoked paprika (Pimentón de la Vera) 
  • 1 teaspoon dried oregano 
  • a good pinch black pepper
  • a pinch of dried red chilli flakes (optional) 
  • 1 tablespoon tomato puree (paste in the US)
  • 1 x 350g jar Loyd Grossman Tomato and Basil sauce


  1. Heat up a tiny amount of oil in a large frying pan (or in your slow cooker pan if yours can do that).
  2. Add the celery, onions and peppers and cook over a low heat while stirring for about 5 minutes.
  3. Now add the courgette and garlic and cook for another 5 minutes.
  4. Stir in the paprika, oregano, black pepper, chilli flakes if using, and the tomato puree.
  5. Cook for just a minute or so more.
  6. Slice each chicken fillet lengthways into 3 or 4 pieces.
  7. Add the chicken and jar of sauce to the pan. Stir for just 2 minutes more then transfer to your slow cooker (or an oven-proof casserole dish with a lid).
  8. Give is a good stir to mix thoroughly and set the slow cooker to LOW and cook for about 6-7 hours.
  9. If you need to thicken it use Mc Dougalls Thickening Granules, or a little cornflour dissolved in the tiniest amount of water.   
  10. Serve with crusty bread, rice, mashed potatoes or couscous. 
To cook in the oven
  1. Follow the recipe up to the mention of adding it to the slow cooker.
  2. Then cook in a lidded casserole dish (be sure to preheat your oven first) at 200°C/400°F/Gas Mark 6 for about 50 minutes or so, or until the chicken is cooked through and the veggie are nice and soft.


If you don't have a jar of Loyd Grossman sauce, you can instead, use a tin of tomatoes drained from their juice. Unless you use the band Cirio because the juice is really thick in theirs. Plus add a teaspoon of dried basil.

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