Slow Cooker Spanish Chicken

Slow Cooker Spanish Chicken
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 322.2
  • Total Fat: 5.5 g
  • Cholesterol: 56.2 mg
  • Sodium: 674.8 mg
  • Total Carbs: 37.1 g
  • Dietary Fiber: 11.3 g
  • Protein: 31.3 g

Introduction

Roasted peppers and almonds pair with fresh parsley in this tangy Spanish-inspired sauce.

Ingredients

Pepper Sauce
1/4 cup sliced almonds
1/2 teaspoon smoked paprika
2 roasted red peppers*
1 small onion, peeled and quartered
2 cloves garlic, peeled
1 tablespoon sherry or white wine vinegar
1 cup parsley leaves

1 pound boneless chicken breasts, skin and fat removed, diced into 1/2-inch cubes
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (14.5-ounce) can white kidney beans, drained and rinsed
1 cup frozen peas


* Use jarred peppers packed in water or roast them yourself. Watch this video to learn how.

Directions

Toast the almonds in a skillet set over low heat, shaking the pan the entire time to keep the nuts from burning. When you start to smell the almonds, which means they are starting to toast, add the paprika and cook for 30 seconds more.

Immediately transfer the almonds and paprika to a small food processor, along with the remaining ingredients for the sauce, and pulse until everything is roughly chopped. Pour the sauce into the slow cooker, then add the chicken and tomatoes. Stir to combine and cook on low for 6-8 hours.
About 15 minutes before serving, add the beans, then add the peas five minutes before serving.

Serve with brown rice or pasta (calories not included).

Serving Size: Makes 5 one-cup servings.

Number of Servings: 5


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