Slow Cooker Chicken in a Pepper Sauce

Slow Cooker Chicken in a Pepper Sauce

This dish incorporates many of the distinctive elements of Spanish cuisine: almonds, paprika and peppers, to obtain a flavourful and colourful sauce.

6 servings
Preparation 10 min
Cooking 8 h

240 calories per serving 


Ingredients

2 tsp canola oil   10 mL
1/4 cup slivered almonds   18 g
2 serving(s) Oven-Roasted Peppers (Recipe)    
1 tsp paprika   3 g
1/8 tsp cayenne pepper   0.4 g
2 cloves garlic    
1 onions, quartered   200 g
1 tbsp wine vinegar   15 mL
1 tsp balsamic vinegar   5 mL
1/4 tsp salt   1 g
1 cup Italian parsley, fresh, plus a few leaves for garnish   80 g
3 chicken breasts, boneless, skinless, cut into bite-size pieces   900 g
1 cup canned tomatoes (diced)   260 g

Before you start

A food processor and slow cooker are needed to make this recipe.

Method

  1. Heat the oil in a pan over low heat. Stir in the almonds. Toast them, shaking the pan the entire time to prevent them from burning. When you start to "smell" the almonds, add the paprika and cook for 30 seconds more.
  2. Transfer the almonds and paprika to a food processor. Add all the other ingredients, except chicken and tomatoes. Pulse until everything is roughly chopped. Pour the sauce into the ceramic cooking pot, add the chicken and tomatoes. Stir to combine and coat the chicken with the mixture.
  3. Cover the slow cooker with the lid and cook on 'low' for 6-8 h. Alternatively, cook on 'high' for 4-5 h.
  4. Serve the chicken with the sauce. You may garnish with additional chopped parsley.

Nutrition Facts Table

Nutrition Facts

per 1 serving (240g)

Amount

% DV*

* DV = Daily Value

Calories

240

Fat

6 g

10 %

Saturated 1 g
+ Trans 0 g

5 %

Cholesterol

85 mg

Sodium

170 mg

7 %

Carbohydrate

10 g

3 %

Fibre

2 g

9 %

Sugars

5 g

Protein

36 g

Vitamin A

50 %

Vitamin C

180 %

Calcium

4 %

Iron

20 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info

Claims

Free :
Added Sugar, Trans Fat
Low :
Calories, Fat, Saturated Fat, Sodium
Source of :
Copper, Fibre, Folacin, Manganese, Vitamin B1, Vitamin B2, Zinc
Good source of :
Iron, Magnesium, Pantothenic Acid, Potassium, Vitamin B12
Excellent source of :
Niacin, Phosphorus, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, Vitamin K

More info


This recipe is in the following categories: Poultry | Main courses/Entrées | Diabetes-friendly | Halal | High Iron | Kosher | Low Calorie | Low Fat | Low Saturated Fat | Low Sodium | Slow Cook | Spanish/Portuguese


Oven-Roasted Peppers

Oven-Roasted Peppers

Peppers may be either roasted or grilled, the choice being a matter of personal preference : roasting is longer, but yields peppers that are more fully cooked hence easier to digest and to purée than if they are grilled. Grilling is quicker and yields firmer peppers.

2 servings
Preparation 5 min
Cooking 30 min

Standing 45 min

70 calories per serving 


Ingredients

2 yellow or red sweet peppers   400 g
2 tsp extra virgin olive oil   10 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

Only red and yellow peppers are used in this recipe. They are harvested from the same plant as the green ones but are plumper and sweeter after changing colour since they are picked when fully ripe.

Method

  1. Preheat the oven to 215°C/425°F.
  2. Clean the peppers with a wet towel, pat dry, and place into an ovensafe dish or a roasting pan. Cook in the middle of the oven about 30 min, or until peppers are soft and browned in spots. Turn them a couple times during cooking.
  3. Remove from oven, cover or wrap in a paper bag, and let cool down about 15-20 min (the moisture kept in the bag or under the cover will help the peeling). Remove the stem. Peel and cut each pepper lengthwise into 3-4 strips and remove seeds. Drain in a colander for about 30 min.
  4. Add salt and pepper to taste only when ready to use. Drizzle with extra virgin olive oil. Serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (160g)

Amount

% DV*

* DV = Daily Value

Calories

70

Fat

3.5 g

5 %

Saturated 0.5 g
+ Trans 0 g

2 %

Cholesterol

0 mg

Sodium

4 mg

0 %

Carbohydrate

11 g

4 %

Fibre

2 g

9 %

Sugars

7 g

Protein

1 g

Vitamin A

90 %

Vitamin C

450 %

Calcium

2 %

Iron

6 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info

Claims

Free :
Added Sugar, Cholesterol, Sodium, Trans Fat
Low :
Saturated Fat
Source of :
Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Potassium, Vitamin B1, Vitamin K
Good source of :
Vitamin B6
Excellent source of :
Vitamin A, Vitamin C, Vitamin E
Diet-related health claims :
Artery-healthy, Heart-healthy

More info


This recipe is in the following categories: Vegetables | Side dishes | Artery-healthy | Diabetes-friendly | Halal | Heart-healthy | Kosher | Low Cholesterol | Low Saturated Fat | Low Sodium | Vegan | Vegetarian | Bake

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