Slow Cooker Spanish Chicken Stew

Last Spring, I had the tremendous joy of becoming a total soccer mom. And while I love watching my fierce little goalie do her thing on the field, the experience has definitely thrown a monkey wrench on the dinner schedule at least a couple of nights per week. I’ve been leaning heavily on my slow cooker on practice and game nights, and this Slow Cooker Spanish Chicken Stew is a new favorite for chilly Autumn nights.

This recipe checks all of the boxes for a busy dietitian mama. It’s hearty without being high in calories, it’s loaded with protein and veggies, it comes together in 20 minutes (even less if you have prechopped veggies), and it freezes for up to 3 months!

In fact, I usually double it and set a calendar reminder in my phone so that I can have a microwave dinner on another crazy soccer night.

So, how do you make this magical Slow Cooker Spanish Chicken Stew?

Slow Cooker Spanish Chicken Stew

Servings: 6
Prep time: 20 minutes (you can reduce this by using pre-cut veggies)
Cook time: 4 hours, hands off

What You Need:

  • 1 pound (450g) baby potatoes, halved 
  • 1.3 pounds (600g) chicken thighs, skinless, boneless
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 12.7 ounces (360g) canned roasted peppers, drained, chopped
  • 1 red onion, diced
  • 21 oz. (600g) can chopped tomatoes 
  • 2 cups (480ml) chicken stock
  • 2 teaspoons smoked paprika
  • pinch of saffron
  • ½ teaspoon salt
  • 1 tablespoon balsamic vinegar
  • 1 cup (135g) frozen green peas

Place all ingredients into the base of a slow cooker, with the exception of the balsamic vinegar and frozen peas. Stir to combine.

Cook on high setting for 4 hours (or low for 6 hours).

Once cooked, stir in the balsamic vinegar and frozen peas. Cover and cook for a further 5 minutes. Serve immediately.


Cool completely and store in an airtight container in the fridge for up to 4 days. Alternatively, you can freeze for up to 3 months.

Nutrition per serving:

371 calories, 7 grams fat, 38 grams carb, 36 grams protein

Want a printable version of this recipe, complete with nutrition facts and a scannable MyFitnessPal code? Click here!

Because of the starchy carbs from the potatoes, I typically don’t do bread on the side as I might normally with a soup (although, my kids love some for dipping!). I normally eat this by itself or serve it with a simple green salad.

Try it out on your next busy night, and let me know what you think!

You may also like:

Healthy Baked Chicken Bruschetta

Oven Roasted Chicken Shawarma

Roasted Chicken with Vegetables

Slow Cooker Chicken Fajitas

Healthy Santa Fe Chicken Salad Recipe

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