slow cooker spanish chicken

it's taken me some time to jump on the slow cooker train. it requires planning - not always my strong suit in the kitchen - and our little kitchie just doesn't have a whole lot of room for another huge gadget (confession: a LOT of our kitchen items are kept upstairs in our loft closet - where our clothes are also kept - and hauled back and forth as needed... you gotta work with what ya got!)

however, when my mom gifted me a shiny new slow cooker, i decided it was time to rearrange some things and make room (upstairs, of course). to break it in, i adapted this recipe from skinny taste for a spanish-style chicken. it was super yummy! the chicken gets amazingly tender, and all of the spices really blend well.

most of the time i really enjoy spending time over the stove and watching dinner come together, but i have to say that throwing it all in and not doing a darn thing until i was spooning it into bowls at dinnertime was pretty nice for a busy day!

this was a healthy, filling, and comforting meal - hope you all enjoy!! xx

here's what you'll need:

8 boneless, skinless chicken thighs

1 onion, diced

3 garlic cloves, thinly sliced

1 bell pepper, sliced (i used yellow because i like the flavor best, but use what you want!)

4 plum tomatoes, cored and diced into big chunks (you can sub a can of whole tomatoes)

8 pitted Spanish olives (mine were enormous so i cut them in half)

2 jalapeños, sliced

1 8oz. can tomato sauce

1/2 tsp. dried oregano

1/2 tsp. cumin

2 bay leaves

1/2 cup water

place all of the ingredients in the slow cooker. mix very well so everything is seasoned. cook on high for 4 hours or on low for 6 hours. 

the key to this recipe is the magical glowing bay leaf... otherwise known as my bad photography

when time is up, check for seasoning and add salt and pepper to taste. ladle into bowls, and dinner is served! soooo easy and delicious!!

*i served this over brown rice, but this dish is totally fine on its own. but, if you want to make brown rice too, here's how:

• bring 2 cups of water or chicken broth (if you have it, use this - it gives the rice such good flavor) to a boil.
• pour in 1 cup of brown rice
• stir once and bring the heat down to a simmer
• cover the pot and allow to simmer for 45 minutes (leave it alone - if you keep opening it to check on it, it'll get sticky)
• remove rice from the heat, uncover and allow to rest for 5-10 minutes

Pin It