Spanish Chicken Crock Pot Recipes

Steps:

• In a non-stick skillet, heat oil over medium-high heat.
• Add chicken, in batches, and brown lightly on all sides.
• Transfer to slow cooker stoneware.
• Reduce heat to medium.
• Add onions and cook, stirring, until softened.
• Add garlic, salt and pepper and cook, stirring, for 1 minute.
• Add rice and stir until grains are well coated with mixture.
• Stir in saffron, tomatoes and chicken stock.
• Transfer to slow cooker stoneware and stir to combine with chicken.
• Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until juice run clear when chicken is pierced with a fork.
• Stir in green pepper and peas, cover and cook on HIGH for 20 minutes, until vegetables are heated through.
• Garnish with olives, if using, and pass hot pepper sauce, if using.
• TIP: If you are in a hurry, skip browning the chicken.
• Just make sure that all the skin is removed; otherwise the dish will be too fatty.
• *Saffron is a pungent, bittersweet spice garnered from a particular kind of crocus.
• Buy saffron in threads, not powder, preferably from a reputable purveyor.
• Turmeric can be used to convey the saffron color in a dish, but it will not replicate the unique and haunting flavour of the original.
• Delicious & Dependable Slow Cooker Recipes.

Steps:

• Season chicken with salt, pepper, paprika, and garlic.
• Mix tomato paste and beer together and pour over chicken.
• Add olives.
• Cover; cook on LOW 10 hours (HIGH 6 hours).
• Serve over rice or noodles.

Steps:

• Wash chicken breasts, drain, and season on both sides with salt, pepper, paprika and garlic powder.
• Place seasoned chicken breasts in crock pot.
• Mix tomato paste and beer together and pour evenly over chicken breasts.
• Add olives with liquid.
• Cover and cook on low for 7-9 hours.
• Serve each chicken breast over a small mound of prepared noodles, and dish sauce (with olives) over each serving. YUM!
• NOTE: You can also substitute 3/4 cup (6 oz.) chicken stock instead of beer. Makes it a bit more savory and seems to be more tasty for kids that way -- .

Steps:

• Heat 2 tbsp olive oil in a large frying pan. Fry 1 sliced Spanish onion for about 5 mins until golden.
• Tip into the slow cooker pot (we used a 6.5-litre model), then fry 12 large bone-in skinless chicken thighs and 225g thickly sliced chorizo picante in the same pan until starting to colour - you will need to do this in two batches.
• Add to the slow cooker with 3 mixed colour peppers, cut into chunks and 150g pitted Spanish pimento stuffed green olives.
• Tip 300ml dry white wine, 300ml chicken stock and 1 tbsp tomato purée into the pan.
• Scrape up any bits stuck to the bottom, then tip into the slow cooker, cover and cook on Low for 6 hrs.

Steps:

• Put the beans, rice, onion, bell pepper, tomatoes with their liquid, water, garlic powder, saffron, cayenne and 1/3 cup of olives in a 4 quart crock pot.
• Place chicken on top; season with paprika and garlic pepper.
• Cover and cook on low for about 4 hours, until the chicken is cooked and rice is tender, but not mushy.
• Mix in the remaining olives and serve garnished with parsley.