Spanish Chicken

This recipe features in these meal plans: A slow, easy week..., Slowly does it, Winter Warmers 1.

Chicken cooked gently in a tomato and olive sauce in a slow cooker.


  • 1 pack of chicken pieces - thighs/drumsticks (700-800g)
  • 800g of tinned chopped tomatoes
  • 1 large onion (approx 210g), finely chopped
  • 10 medium new potatoes (approx 70g each), quartered
  • 150g of chorizo, diced
  • 1 medium red pepper (155g), chopped
  • 150g of black olives, halved
  • 100ml of white wine
  • 2 cloves of garlic, finely chopped
  • 1 tsp paprika
  • 100ml chicken stock
  • 1 tbsp fresh parsley, coarsely chopped
  • 1 tbsp olive oil
  • Serves: 4
  • Course: Main Course
  • Preparation time: 15 mins
  • Cooking time: 255 mins
  • Price per person: £2.83
  • Store cupboard: Cook's
  • Calories per serving: 1025
  • 5-a-day per serving: 2.4
  • Print Recipe
Spanish Chicken photo

975 cooks think so


  1. Preheat the slow cooker, if necessary. Heat the oil in a saucepan and fry the chicken pieces over a high heat for 5-6 minutes, or until browned and the skin is crisp. Remove the chicken from the pan and set aside.
  2. Return the pan to the heat and fry the chorizo for 2-3 minutes, or until it begins to brown. Remove from the pan and set aside.
  3. Add more oil to the pan, if necessary, and fry the onion and garlic for 4-5 minutes. Add the paprika and chorizo and fry for 1 minute.
  4. Transfer the chicken, chorizo and the fried onion and garlic to the slow cooker and stir in the white wine, chopped tomatoes, potatoes, red pepper, stock and olives. Cook on high for 4-6 hours.
  5. Season to taste with salt and pepper, sprinkle with the parsley and serve.

Cook's tips

Slow cooking times vary according to the appliance you use. Our cooking time is based on this 170w Morphy Richards slow cooker.

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