Spanish Chicken Crock Pot Recipes

JOLEAN'S CROCK POT SPANISH CHICKEN

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 -- .

SLOW COOKER SPANISH CHICKEN & RICE

Steps:

• Combine the tomatoes, onion, pepper, garlic, chicken stock and spices in your slow cooker.
• Add the chicken and cover with the tomato mixture.
• Cover and cook on High for 4 hours of Low for 8 hours.
• During the last 30 minutes of cooking, add the rice and rinsed black beans, stir and recover to finish cooking.
• Serve promptly with fresh crusty bread.
• Serves 6 generously.

CROCK POT ARROZ CON POLLO (SPANISH CHICKEN WITH RICE)

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.

SPANISH CHICKEN WITH OLIVES FOR THE CROCK POT

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.

SPANISH CHICKEN (CROCK POT)

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.

CROCK POT MEXICAN CHICKEN AND SPANISH RICE

Steps:

• Place chicken in to crock pot. Mix water, taco seasoning, and salsa (I use half the jar) together. Pour onto chicken. Set crock pot to low and let it cook for 3 to 4 hours.
• After chicken is done remove and put rice in leftover liquid. While rice is cooking shredded or slice chicken.
• Once rice is done (about 10 to 20, depending on how cooked you like your rice) mix chicken in or serve as taco or make enchiladas with the chicken.