Slow Cooker Spanish Chicken

Slow Cooker Spanish Chicken with bone-in thighs, chorizo, olives, peppers, and wine. Cozy, flavorful, and fall-off-the-bone easy.

this Recipe

Okay. So this dish? It came from one of those nights. I’d just come back from a little weekend trip to Barcelona where I basically ate my way through every tapas bar I stumbled into. I came home with chorizo in my carry-on, a mild sangria buzz still lingering, and a dream of recreating something—anything—that tasted like those cozy alleyway meals.

A few days later, I was standing in my kitchen, jet-lagged and craving something warm and smoky. No idea what I was doing, but I had chicken, that glorious Spanish chorizo, a half bottle of white wine from a failed date night, and exactly 20 minutes of energy. Into the slow cooker it all went.

Six hours later, the smell in my apartment was so good I opened a window just so the neighbors could smell it too. That was the moment. The sauce had that deep, sun-drenched flavor, and the meat? Oh my goodness—it fell apart like we were in a Spanish telenovela. Emotional. Dramatic. Delicious.

Why You’ll Love This Slow Cooker Spanish Chicken Recipe?

Let me tell you what this Slow Cooker Spanish Chicken is not: it’s not fussy. You don’t need any weird ingredients or fancy techniques. It’s the kind of dish you throw together with a glass of wine in hand while texting your sister about your day.

But even though it’s stupid simple, the flavor is totally something else. The chorizo brings heat and smokiness, the olives give it this pop of briny brightness, and the peppers mellow everything out with a little sweetness. And the wine? Chef’s kiss. It doesn’t even matter what kind. If it’s drinkable, it’s cookable.

Plus, it reheats like a dream and makes your kitchen smell like heaven. I honestly wish I could bottle the scent.

Ingredient Notes:

I’ve made this enough times to know what matters… and what you can totally fake.

• Olive oil – Any will do. This isn’t the time to pull out your fancy stuff unless you want to.

• Spanish onion – Slightly sweeter, but yellow or white works. I’ve even used red when that was all I had.

• Bone-in chicken thighs – Don’t skip the bone. Trust me. It keeps everything juicy and tender.

• Chorizo picante – Go for the real stuff if you can find it. Otherwise, smoked sausage with paprika can stand in.

• Bell peppers – Use all three colors for the Instagram moment. Or whatever’s in your crisper drawer.

• Pimento-stuffed olives – I used to hate olives. Then I made this. Now I keep a jar on hand at all times.

• White wine – Dry is best, but honestly, use whatever you’d drink with dinner.

• Chicken stock – Low sodium if you want to control the salt. Homemade if you’re feeling ambitious.

• Tomato purée – Just a spoonful. Like a little love letter from your pantry.

How To Make Slow Cooker Spanish Chicken?

Step 1: Sauté the onion
Get your biggest frying pan. Pour in a little olive oil and let it heat up. Then toss in your sliced onion and let it get golden and soft. No need to babysit it—just give it a stir here and there.

Step 2: Brown the meat
Take out those lovely chicken thighs and chorizo slices. Same pan. Work in batches if needed. You just want some color—not cooking them all the way, just getting those crispy edges going.

Step 3: Load the slow cooker
Dump the onion, chicken, and chorizo into your slow cooker. Add the chopped peppers and those magic olives. It’ll look chaotic. That’s good.

Step 4: Build your sauce
Pour the wine, stock, and tomato purée into the still-hot pan. Scrape up the browned bits from the bottom (flavor gold!). Pour it all over the chicken pile in the cooker.

Step 5: Turn it on and walk away
Set to Low for six hours. Or do High for about three if you’re in a rush. Just don’t peek too much—let the magic happen.

Storage Options:

I always think I’ve made too much. And then… I don’t. But if you do have leftovers, they keep great for 3–4 days in the fridge. The flavors deepen overnight, which is kind of unfair, honestly. It’s even better the second day.

You can also freeze it! Cool completely, portion it out, and freeze for up to 3 months. It reheats best on the stove over low heat. Add a splash of stock or wine if it looks too thick.

Variations and Substitutions:

Not every kitchen is stocked like a food show pantry. Here’s how you can improvise:

• No chorizo? Use smoky kielbasa or andouille. Heck, even bacon can help.

• No wine? Just use more stock. Add a squeeze of lemon or vinegar to balance it.

• Olive-hater in the house? Leave them out or try artichoke hearts instead.

• Boneless thighs? Totally okay. Just keep an eye on cook time—they finish faster.

• Want heat? Toss in a pinch of chili flakes. Or don’t. Your call.

What to Serve with Slow Cooker Spanish Chicken?

• Rustic bread – For soaking up that sauce. Obviously.

• Mashed potatoes – I did this once and almost cried.

• Steamed rice – Great if you want something easy and soak-up-able.

• Crispy potatoes – Like Patatas Bravas’ quieter cousin.

• A romaine salad – For balance. Or just to say you had something green.

Frequently Asked Questions:

Can I use chicken breasts?
Sure, but be warned—they can dry out if overcooked. Thighs really are the way to go here.

Can I make this ahead of time?
Yes! In fact, I recommend it. Like lasagna, it’s even better the next day. The sauce just gets deeper and richer.

Is this recipe freezer-friendly?
Totally. Just store it in portions, and reheat gently. It’s basically your new favorite emergency dinner.

Slow Cooker Spanish Chicken is the kind of dish that makes you feel like you’ve got your life together—even if you’re still wearing pajamas at 5 p.m. It’s warm, comforting, full of bold flavors, and just the right amount of fancy-without-effort.

So—what’s stopping you? Throw it together, forget about it for six hours, and then pretend you worked way harder than you did. I dare you not to lick your plate.

Let me know how it goes, okay? I’d honestly love to hear how you make it your own.

Keep the Flavor Coming – Try These:

Delicious Salted Caramel Butter Bars – Perfect for Any Occasion!

Butterscotch Pie

Southern Fried Potatoes And Sausage Recipe

Slow Cooker Spanish Chicken

Prep Time 15 minutes mins

Cook Time 6 hours hrs 20 minutes mins

Slow Cooker Spanish Chicken—a hearty Mediterranean stew featuring bone-in chicken thighs, chorizo picante, peppers, olives, white wine, and tomato purée, slow-cooked to tender perfection.

PRINT PIN REVIEW SAVE Saved!

6 Servings

Ingredients

1x2x3x

• 2 tablespoons olive oil
• 1 Spanish onion halved and thinly sliced
• 12 large bone-in chicken thighs skin removed
• 225 g chorizo picante cut into thick slices
• 1 pack 3 pieces mixed-colour bell peppers, cut into chunks
• 150 g pitted Spanish pimento-stuffed green olives drained
• 300 ml dry white wine
• 300 ml chicken stock
• 1 tablespoon tomato purée

Cook ModePrevent your screen from going dark

Instructions

 

Sauté the Onions

1. In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add the thinly sliced Spanish onion and sauté for approximately 5 minutes until the onion becomes soft and reaches a golden hue. Transfer the sautéed onions to the slow cooker.

Brown the Chicken and Chorizo

1. Using the same frying pan, add the chicken thighs and sliced chorizo. Brown the meat over medium-high heat until a slight coloration develops on both sides. Depending on the pan’s capacity, this may be done in batches. Transfer the browned chicken and chorizo into the slow cooker, placing them atop the sautéed onions.

Add the Vegetables and Olives

1. Add the cut bell peppers and drained Spanish pimento-stuffed green olives to the slow cooker. Distribute the ingredients evenly over the chicken and chorizo.

Deglaze the Pan and Combine Liquids

1. Pour 300ml of dry white wine, 300ml of chicken stock, and 1 tablespoon of tomato purée into the same pan used for browning. Stir well, ensuring to deglaze any browned bits from the pan’s base; these bits carry concentrated flavor. Transfer this liquid mixture into the slow cooker, covering all the ingredients.

Slow Cook

1. Cover the slow cooker and set it to cook on the Low setting for 6 hours. Allow the flavors to meld and the chicken to become tender. Once cooking is complete, verify that the chicken is falling off the bone and the sauce has thickened slightly.

Notes

To prepare this recipe as a gluten-free dish, use only gluten-free certified chicken stock and ensure that any commercial tomato purée or spice blends (if used) are free of gluten-containing additives. All the other listed ingredients are naturally gluten-free. Always verify labels when in doubt, particularly if cooking for those with celiac disease or severe gluten intolerance.

Enjoy your Slow Cooker Spanish Chicken—a refined yet comforting dish that marries robust Mediterranean flavors with the convenience of slow cooking.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

nodashofgluten.com/