Slow Cooked Spanish Chicken


This dish is so full of flavour, it’s a versatile crowd pleaser. Make a big batch and freeze half, it’s just as good the second time around.


  • 6 skinless chicken thigh fillets (choose organic or free range)
  • 2 red onions
  • 2 capsicums/belle peppers (this dish works best with one yellow and one red but two red are fine too)
  • 3 cloves finely chopped garlic
  • 2 teaspoons paprika
  • ½ cup/120ml/4 fl oz crushed tinned/canned tomatoes or tomato passata
  • ¼ cup/60ml/2 fl oz of white wine or chicken stock (this dish is delicious with white wine but you can easily substitute for chicken stock)
  • ½ cup pitted black olives, sliced in half
  • 6 artichoke hearts – quartered
  • 3 tablespoons/45ml/1.5 fl oz good quality extra virgin olive oil


Trim any fat from the chicken thighs and cut into pieces (I cut each thigh into around 6 pieces). Heat a frying pan to a medium heat and add half the olive then fry the chicken in batches until the meat turns golden brown. Once cooked, add to the base of the slow cooker.

Whilst you’re cooking the chicken, finely chop the onions and garlic and de-seed and the capsicum/belle peppers and cut into pieces. Bring another frying pan to a medium heat and add the remaining olive oil then cook the onion and garlic for around 3 minutes until softened. Add the paprika and capsicums/belle peppers and cook for another couple of minutes stirring continuously.

Add the vegetables to the slow cooker (place on top of the chicken), then mix the crushed tomatoes/tomato passata and white wine/vegetable stock and add this over the chicken and vegetable mix. It may seem that there’s not enough liquid but rest assured there will be plenty.

Cook on low for 7 hours.

Just before you’re ready to serve, transfer to a pan (over a low to medium heat), add the olives and artichoke hearts and reduce a little. Serve with steamed green beans and broccoli. This dish is also delicious on a bed of rice if you prefer a more substantial meal.

Serves 4

Note, I’ve tried cooking with chicken on the bone then removing the bones prior to serving but I find the chicken flavour over powers the vegetables. However, there are compelling health benefits associated with eating bone broth (as long as you choose good quality organic/free range meat). So if you don’t mind a strong chicken flavour, choose skinless chicken thighs on the bone and be careful to remove the bones before serving. The dish will end up with more liquid so you will need to reduce it on the stove a little longer prior to serving.

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