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Spanish Chicken - Crock Pot (Slow Cooker)

Spanish Chicken - Crock Pot (Slow Cooker)

Calories 326 (14% from fat)
Fat 5 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 66 mg.
Sodium 388 mg.
Carb. 34 gram
Fiber 10 gram
Sugar 7 gram
Sugar Alcohol 0 gram
Protein 37 gram


1/2 cup sliced almonds

1 tsp. paprika

1 jar (10.5 oz.) roasted red peppers in water

1 1/2 cups onion, peeled and quartered

4 cloves garlic, peeled

2 Tbsp. white whine vinegar

1 cup cilantro (you can also use parsley leaves)

10 Spanish green olives stuffed with pimento

1/2 cup non-alcoholic beer
(We used O'Doul's.)

2 cans (14.5 oz. each) no salt added tomatoes, diced

2 lbs. boneless, skinless chicken breasts, cut into 1 inch cubes

2 cans (14.5 oz. each) white kidney beans, drained and rinsed

2 cups frozen peas

1. Preheat the oven to 350 degrees Fahrenheit. Spread the almonds out flat on a baking pan. Then put the pan in the oven for 10 to 15 minutes. DO NOT spray with oil. Every 3 minutes, open the oven and shake the almonds so they don't get stuck to the pan and flip them over. Once they're lightly brown, they're ready.

2. Put the almonds and the next 7 ingredients (paprika through olives) into a blender or food processor and pulse until it turns into a roughly chopped paste. Pour the paste into a 4-5 quart crock pot and stir in the tomatoes, beer and chicken breasts.

3. Turn the crock pot on low, cover and cook for 6 hours. Then add the beans and cook an additional 20 minutes. Finally, stir the peas in 5 minutes before serving.

4. Serve as a stew with a slice of whole wheat bread or over brown rice.

Yield: 8 Servings - About 1 1/4 Ccup Each

Spanish Chicken - Crock Pot (Slow Cooker) 

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Microwave for approximately 3-5 minutes. Keep the container open a little to allow steam to escape.

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