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Under 20 Minutes
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Spanish Chicken Stew Slow Cooker

Recipe time
4 Hours 20 Min
Ingredients
Directions
Nutritional Info

Ingredients

  • 1 lb. (450g) baby potatoes, halved 
  • 1.3 lbs. (600g) chicken thighs, skinless, boneless
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 12.7 oz. (360g) roasted peppers, drained, chopped
  • 1 red onion, diced
  • 21 oz. (600g) can chopped tomatoes 
  • 2 cups (480ml) chicken stock
  • 2 tsp. smoked paprika
  • pinch of saffron
  • ½ tsp. salt
  • 1 tbsp. balsamic vinegar
  • 1 cup (135g) frozen green peas
Prep Time:
20
Minutes

Directions

Cook Time:
240
Minutes
  1. Place all ingredients into the base of a slow cooker, with the exception of the balsamic vinegar and frozen. Stir to combine.
  2. Cook on high setting for 4 hours (or low for 6 hours).
  3. Once cooked, stir in the balsamic vinegar and frozen peas. Cover and cook for a further 5 minutes. Serve immediately.
Storage: 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.
  1. VEGAN
    V
  2. VEGAN
    V
  3. VEGATARIAN
    VT
  4. VEGATARIAN
    VT
  5. HIGH PROTEIN
    HP
  6. HIGH PROTEIN
    HP
  7. GLUTEN FREE
    GF
  8. GLUTEN FREE
    GF
  9. LOW CARB
    LC
  10. LOW CARB
    LC
  11. CONTAIN NUTS
    N
  12. CONTAIN NUTS
    N
  13. DAIRY FREE
    DF
  14. DAIRY FREE
    DF
  15. MEAL PREP
    MP
  16. MEAL PREP
    MP

Nutritional Information

Per Serving

  1. Macro Nutrients

  2. Protein
    36
    g
  3. Fats
    7
    g
  4. Carbs
    38
    g
  5. Calories
    371

Micro Nutrients

Magnesium
.21
Potassium
.75
Sodium
1.3g
Total servings
6
Servings