Spanish Chicken with Olives for the Crock Pot
Experience the vibrant, bold flavors of Spain with this effortless Crock Pot Spanish Chicken with Olives recipe. Tender, bone-in chicken thighs are seared to golden perfection before slow-cooking in a rich, aromatic tomato sauce infused with smoked paprika, cumin, and oregano. Sweet bell peppers, savory onions, and tangy green olives add layers of Mediterranean depth, while the low and slow cooking process ensures melt-in-your-mouth results. With just 20 minutes of prep and the magic of a slow cooker, this dish is perfect for busy weeknights yet impressive enough for guests. Serve it over fluffy white rice, hearty quinoa, or with crusty bread to savor every drop of the flavorful sauce. Don't forget the fresh parsley garnish for a pop of color and brightness!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin removed)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, thinly sliced
- 4 cloves garlic, minced
- 14 ounces diced tomatoes (with juices)
- 1 cup low-sodium chicken broth
- 1 cup green olives, sliced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil.
Season the chicken thighs with salt and black pepper on both sides.
Sear the chicken thighs in the hot skillet for 2-3 minutes on each side, until golden brown. Remove the chicken and set aside.
In the same skillet, add the diced onion and sliced red bell pepper. Sauté for 3-4 minutes, until softened.
Add the minced garlic to the skillet and cook for another 30 seconds, until fragrant.
Transfer the sautéed vegetables to the Crock Pot.
Add the seared chicken thighs to the Crock Pot, placing them over the vegetables.
Pour the diced tomatoes (with juices) and chicken broth into the Crock Pot.
Add the sliced green olives, smoked paprika, ground cumin, dried oregano, and bay leaf. Stir gently to combine.
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.
Taste and adjust seasoning with more salt and pepper if needed.
Garnish the dish with freshly chopped parsley before serving, if desired.
Serve the Spanish Chicken with Olives over steamed white rice, quinoa, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 1814 mg | 79% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.8 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 105 mg | 8% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 844 mg | 18% | |
*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.
