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Slow Cooker Spanish Red Pepper Stew - Chilindron

Slow Cooker Spanish Red Pepper Stew (Chilindron)

Ingredients
  

  • 2 pounds skinless chicken thighs
  • 1 cup thinly sliced onion
  • 14 ounces crushed tomatoes
  • 2 cups chopped roasted red peppers
  • 2 tablespoons paprika
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon chipotle chili powder
  • 1 cup red wine
  • 1 cup fat free chicken stock
  • 1 teaspoon ground rosemary
  • 2 whole bay leaves crushed
  • 1 teaspoon dried thyme
  • 1/4 cup chopped parsley

Instructions
 

  • Place the chicken thighs in the bottom of a slow cooker liner coated with cooking spray. Top with the chopped, roasted red peppers. Sprinkle with the paprika.
  • Combine the remaining ingredients in a small mixing bowl and pour over the peppers and thighs. Cook on low 8 to 10 hours or until the thighs are tender and fall off the bone.
  • Serve over pasta, noodles, or rice garnished with parsley.
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