Slow Cooker Spanish Chicken and Sausage Stew: Chicken Recipes

Ingredients

  • Nonstick cooking spray
  • 1-3/4 pounds boneless, skinless chicken breast, cut into 1-inch chunks
  • 1 pound Italian turkey sausage links, cut into 1-inch pieces
  • 1 red bell pepper, cored, seeded and chopped
  • 1 medium onion, peeled and chopped
  • 2 garlic cloves, chopped
  • 1 teaspoon dried oregano
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1 (6-ounce) can tomato paste
  • 1 cup uncooked regular long grain rice
  • 2 cups water
  • 1 (14-ounce) can artichoke hearts, drained and cut into quarters
  • 1 (4-ounce) can pitted ripe olives, drained and sliced

Cooking Instructions

  1. Spray a 4-quart slow cooker with nonstick cooking spray, then add the chicken, sausage, bell pepper, onion, garlic, oregano, diced tomatoes with their juice, and tomato paste. Stir to combine.
  2. Cover and cook on Low for 6 hours.
  3. Uncover the slow cooker and add the rice and the water. Stir well. Cover and continue to cook for another 20 to 30 minutes.
  4. Uncover the slow cooker and stir in the artichoke hearts and the olives. Allow to sit for about 5 minutes before serving, or until the artichoke hearts and olives are heated through.

Substitution(s)

For a slightly spicier dish, stir in 1 teaspoon of crushed red pepper flakes when you add the oregano.

 

You could also use hot turkey sausage, rather than sweet. If your family doesnt like sausage, omit it and use an extra half pound of boneless chicken breast instead.

 

 

Make-Ahead

You can make this dish a day ahead of time. Using a large sauce pan, reheat it on top of the stove over low heat, stirring occasionally, until steaming hot. You can also reheat it on Medium in the microwave oven, tightly covered.

 

To freeze this dish, cover and wrap it tightly in freezer-safe plastic. It can be frozen for up to two months.

 

 

Tips & Tricks

The best accompaniments for this hearty main course are a salad with a light vinaigrette and some good crusty bread. For color, you could serve with steamed broccoli or green beans tossed with a little olive oil and coarse salt.

 

Kids can help with this dish by using cutting the artichoke hearts and the pitted olives with a small plastic knife and by measuring the oregano. Older kids can also chop the red bell pepper and the garlic.

 

For picky eaters, remove some of the chicken and rice mixture from the slow cooker before adding the artichoke hearts and the olives. 

Preparation Time:

15 minutes


Cooking Time:

6-1/2 hours


Ready In:

6 hours 45 minutes


Servings:

8


Description

Think Of This As A Slow Cooker Version Of Arroz Con Pollo, A Mediterranean Mainstay That Is A Substantial Meal In Itself. It’s Filled With Chunks Of Boneless Chicken And Turkey Sausage, In A Savory Sauce. This Recipe Makes So Much That You’ll Probably

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