Slow Cooker Spanish Chicken Stew

Prep Time : 20 mins

Cook Time : 4 hrs

Total Time : 4 hrs 20 mins

Servings: 6 -8

Calories: 243 kcal

Slow cooker Spanish chicken stew is a cozy meal that brings a little Spanish flair to your dinner table, thanks to roasted red peppers, smoked paprika, and a pinch of saffron.

Ingredients

• 1 lb baby potatoes halved (roughly 3.5 cups)
• 8 small chicken thighs 600g/1.3 lbs
• 2 carrots sliced
• 2 celery stalks sliced
• 300 mL jar of roasted red peppers drained and rinsed, cut into small pieces (about 1.5 cups)
• 1/2 a red onion diced
• 19 oz can of diced tomatoes including liquids, or sub 2 medium tomatoes, chopped
• 2 cups chicken stock
• 2 teaspoons smoked paprika
• a pinch of saffron threads
• 1/2 teaspoon salt

Before serving:

• 1 tablespoon balsamic vinegar
• 1 cup frozen peas

Instructions :

1. In the base of a slow cooker combine all ingredients except the balsamic vinegar and peas.
2. Cook on low for 6 hours or high for 4 hours.
3. Stir in the balsamic vinegar and peas, cover and cook for 5 minutes before serving.