Slow Cooker Spanish Chicken Stew

Slow Cooker Spanish Chicken Stew

Kathleen DeLuca
Grab your Crock Pot and create an amazing, hearty stew that will keep you coming back for more!
Prep Time 20 minutes
Slow Cooker on High 4 hours
Course Main Course, Soup
Servings 6 Servings
Calories 371 kcal


  • Slow Cooker


  • 1 lb. baby potatoes, halved
  • 1.3 lbs. chicken thighs, skinless, boneless
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 12.7 oz. roasted peppers, drained, chopped
  • 1 red onion diced
  • 21 oz. can chopped tomatoes
  • 2 cups chicken stock
  • 2 tsp. smoked paprika
  • pinch of saffron
  • ½ tsp. salt
  • 1 tbsp. balsamic vinegar
  • 1 cup frozen green peas


  • Place all ingredients into the base of a slow cooker, with the exception of the balsamic vinegar and frozen. Stir to combine.
  • Cook on high setting for 4 hours (or low for 6 hours).
  • Once cooked, stir in the balsamic vinegar and frozen peas. Cover and cook for a further 5 minutes. Serve immediately.


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.
Keyword carrot, celery, Chicken, slow cooker