Spanish Chicken Crock Pot
Discover bold Mediterranean flavors with this Spanish Chicken Crock Pot recipe, a tantalizing slow-cooked dish that's as convenient as it is delicious. Tender boneless, skinless chicken thighs are seasoned with smoky paprika and earthy cumin, then simmered to perfection in a vibrant medley of fire-roasted tomatoes, red bell peppers, caramelized onions, and briny Spanish olives. A dash of fresh lemon juice and parsley adds a bright, zesty finish, making this dish irresistible. Perfect for busy weeknights, this set-it-and-forget-it recipe fills your kitchen with savory aromas while cooking low and slow for hours. Serve it over fluffy rice or alongside crusty bread to soak up the rich, flavorful sauce—an easy, crowd-pleasing meal that brings the taste of Spain to your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 4 cloves garlic cloves, minced
- 1 large red bell pepper, sliced
- 1 medium yellow onion, sliced
- 1 can (14.5 ounces) fire-roasted diced tomatoes
- 1 cup chicken broth
- 0.5 cup Spanish olives, sliced
- 2 pieces bay leaves
- 2 tablespoons fresh parsley, chopped
- 1 large lemon, juiced
- optional cooked rice or crusty bread (for serving)
Instructions
Season the chicken thighs on both sides with salt, pepper, paprika, and ground cumin.
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes on each side until golden brown. This step is optional but adds flavor. Transfer the chicken to the crock pot.
In the same skillet, add the minced garlic, sliced red bell pepper, and sliced onion. Sauté for 3-4 minutes until softened and fragrant. Transfer the mixture to the crock pot.
Add the fire-roasted diced tomatoes, chicken broth, sliced Spanish olives, and bay leaves to the crock pot. Stir gently to combine all the ingredients.
Cover the crock pot and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and cooked through.
Once the chicken is cooked, remove the bay leaves. Pour in the juice of one lemon and stir well to brighten the flavors.
Garnish the dish with freshly chopped parsley before serving.
Serve hot over cooked rice or with crusty bread for a hearty meal.
Nutrition Facts
Calories |
2099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.1 g | 149% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 6310 mg | 274% | |
| Total Carbohydrate | 92.5 g | 34% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 26.4 g | ||
| Protein | 170.5 g | 341% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 388 mg | 30% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3132 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
