Slow Cooker Chicken in a Pepper Sauce

14 Reviews
73% would make this recipe again

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

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Ingredients

??? canola oil ???
??? flaked almonds ???
??? Oven-Roasted Peppers ???
??? paprika ???
??? cayenne pepper ???
??? garlic ???
??? onions, quartered ???
??? wine vinegar ???
??? balsamic vinegar ???
??? salt ???
??? Italian parsley, fresh, plus a few leaves for garnish ???
??? chicken breasts, boneless, skinless, cut into bite-size pieces ???
??? canned tomatoes (diced) ???

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

per 1 serving (190 g)

Amount

% Daily Value

Calories

240

Fat

6 g

10 %

Saturated 1 g
+ Trans 0 g

5 %

Cholesterol

80 mg

Sodium

180 mg

8 %

Carbohydrate

10 g

3 %

Fibre

2 g

9 %

Sugars

5 g

Net Carbs

8 g

Protein

36 g

Vitamin A

51 %

Vitamin C

176 %

Calcium

5 %

Iron

18 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1 ½
Meat and Alternatives 4
Fats ½
More info
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Reviews

14 Reviews (14 with rating only) 73% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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