Slow Cooker Spanish Chicken with Olives and Peppers Tips, FAQ & printable recipe

Tips for success

For a more intense flavor, you can briefly sear the chicken thighs in a pan before placing them in the slow cooker. While this adds an extra step, the Maillard reaction creates a deeper, more complex base for the sauce.

If you choose to do this, ensure the pan is hot and the chicken is patted dry to get a good golden-brown crust on both sides before transferring it to the slow cooker.

If you prefer a bit of heat, consider adding a teaspoon of crushed red pepper flakes or a dash of cayenne pepper when you add the paprika. This will provide a subtle warmth that contrasts well with the sweetness of the tomatoes and the saltiness of the olives.

Adjust the seasoning toward the end of the cooking time, adding salt or pepper only after tasting the sauce, as the olives and tomatoes provide a significant amount of sodium.

Variations

• Mediterranean Style: Add quartered artichoke hearts and a handful of capers to the slow cooker at the beginning. These additions provide an extra layer of tanginess and texture that complements the olives perfectly.
• Spiced Moroccan Twist: Substitute the paprika with a blend of ground cumin, coriander, and a pinch of cinnamon. This variation changes the flavor profile to be more aromatic and warm, pairing well with couscous.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat until the chicken is hot, reaching 165°F (74°C). Add a splash of water if the sauce has thickened too much.

Allow the leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. Properly stored, the chicken and sauce will keep in the refrigerator for up to three days.

When storing, try to ensure the chicken is completely submerged in the sauce, as this helps to keep the meat moist and prevents it from drying out during the storage period.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for 24 hours. You can prepare the entire dish, let it cool, and then refrigerate it overnight.

When you are ready to serve, simply reheat the portion you need on the stovetop or in the microwave until it is heated through, ensuring the chicken reaches a safe temperature of 165°F (74°C) once more.

Serving ideas

Serve this dish hot, directly from the slow cooker or transferred to a large serving platter. It pairs beautifully with a side of steamed white rice, orzo, or creamy polenta, all of which are perfect for soaking up the flavorful tomato sauce. A simple side of crusty sourdough bread is also a fantastic way to ensure every drop of the sauce is enjoyed at the table.

For a lighter presentation, serve the chicken over a bed of fresh arugula or sautéed spinach. The freshness of the greens provides a nice contrast to the richness of the braised chicken. A sprinkle of fresh parsley or cilantro just before serving adds a bright, herbaceous note that rounds out the dish and makes for a visually appealing presentation that is sure to impress.

Frequently asked questions

Recipe card

Slow Cooker Spanish Chicken with Olives and Peppers

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 6

Ingredients

• 6 pieces boneless skinless chicken thighs
• 2 cups red pepper strips
• 1/2 cup green olives, pitted
• 1 tbsp paprika
• 3 cloves garlic, minced
• 28 oz crushed tomatoes

Instructions

1. Place the raw chicken thighs into the base of the slow cooker, arranging them in a single layer to ensure even cooking. Scatter the red pepper strips and green olives over the top of the chicken pieces, ensuring they are distributed evenly throughout the insert.
2. Sprinkle the paprika and minced garlic evenly over the chicken and vegetables. Pour the crushed tomatoes over the entire mixture, ensuring everything is well-coated. Cover the slow cooker with its lid and set to cook on low for four hours or on high for two hours.
3. Check the chicken for doneness by ensuring it is tender and easily pulled apart with tongs. Verify that the internal temperature of the chicken has reached at least 165°F (74°C). Allow the chicken to rest for at least 5 minutes before serving with the sauce.

Estimated nutrition per serving

Calories

320

Protein

28.5 g

Carbohydrates

12 g

Fat

18 g

Fiber

3.5 g

Sugar

6 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.