Fill your kitchen with the smells of the warm Mediterranean with this Slow COoker Spanish Chicken. It's fragrant and light, but hearty at the same time.
Heat 1 tablespoon Olive oil in a pan over a medium heat. Add 800 g Chicken breast and 100 g Chorizo and cook until browned.
100 g Chorizo, 1 tablespoon Olive oil, 800 g Chicken breast
Add the cooked chicken and chorizo to your slow cooker.
Put 1 Onion, 1 Red bell pepper, 1 Yellow bell pepper, 3 Garlic clove and 70 g Olives into the slow cooker.
1 Onion, 1 Red bell pepper, 1 Yellow bell pepper, 70 g Olives
Add 100 ml Vegetable stock, 400 g Peeled plum tomatoes, 240 g Cannellini beans, 2 teaspoon Paprika, 2 teaspoon Thyme, 2 tablespoon Tomato puree and 100 ml White wine (if using).
3 Garlic clove, 100 ml Vegetable stock, 400 g Peeled plum tomatoes, 240 g Cannellini beans, 2 teaspoon Paprika, 2 teaspoon Thyme, 2 tablespoon Tomato puree, 100 ml White wine
Mix well and cook on high for 4 hours or low for 6 hours.
Notes
You don't have to brown the chicken and chorizo, but we like the extra crispiness that it gives. You can just dump all the ingredients in the slow cooker and cook though.
Add some extra protein to this dish with a can of drained chickpeas.
A little bit of feta is great on top of this, as it adds some extra saltiness.
Serve with any kind of grain or some mashed potato. The leftovers are delicious on a crispy baked potato too.
This should be finished cooked after 4 hours on high or 6 hours on low, however always use a meat thermometer to check that the internal temperature of the meat is 74°C/165°F or higher. The dish is ready to serve when the chicken is done.