Slow cooker Spanish chicken

This slow-cooked stew is packed with Mediterranean flavour from chorizo, olives, tomatoes and peppers. The meat will fall off the bone – mop up the sauce with bread.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Course Dinner, Main Dish, Slow Cooker, Soup & Stew
Cuisine Spanish
Servings 6 servings
Calories 447 kcal


  • 2 tbsp olive oil
  • 1 Spanish onion halved and sliced
  • 12 large bone-in chicken thighs skin removed
  • 225 g pack chorizo picante thickly sliced
  • 3 mixed colour peppers cut into chunks
  • 150 g pitted Spanish pimento stuffed green olives
  • 300 ml dry white wine
  • 300 ml chicken stock
  • 1 tbsp tomato purée


  • Heat 2 tbsp olive oil in a large frying pan. Fry 1 sliced Spanish onion for about 5 mins until golden.
  • Tip into the slow cooker pot (we used a 6.5-litre model), then fry 12 large bone-in skinless chicken thighs and 225g thickly sliced chorizo picante in the same pan until starting to colour – you will need to do this in two batches.
  • Add to the slow cooker with 3 mixed colour peppers, cut into chunks and 150g pitted Spanish pimento stuffed green olives.
  • Tip 300ml dry white wine, 300ml chicken stock and 1 tbsp tomato purée into the pan.
  • Scrape up any bits stuck to the bottom, then tip into the slow cooker, cover and cook on Low for 6 hrs.


Recipe from Good Food magazine, May 2017


Calories: 447kcal
Keyword Chicken
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