Slow Cooker Chicken in a Pepper Sauce

78% 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.

Preparation : 10 min Cooking : 8 h

240 calories/serving

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Ingredients

2 tsp	canola oil	10 mL
1/4 cup	flaked almonds	18 g
2 servings	Oven-Roasted Peppers
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

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.
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.
Cover the slow cooker with the lid and cook on 'low' for 6-8 h. Alternatively, cook on 'high' for 4-5 h.
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 %

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 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :

Vegetables and Fruits :	1 ½	servings
Grain Products :	0	serving
Milk and Alternatives :	0	serving
Meat and Alternatives :	1 ¾	servings

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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