Crockpot Pollo al Chilindrón (Spanish Chicken & Peppers Stew)

Pollo al Chilindrón is a classic Spanish chicken stew made with bell peppers, onions, tomatoes, and smoky paprika. This slow cooker version captures all the flavor of the traditional stovetop method but with a lot less effort. It’s hearty, colorful, and ideal for easy weeknight meals or make-ahead cooking.

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Why You’ll Love It

• Simple prep, then the crockpot does the work.
• Authentic Spanish flavors from smoked paprika and peppers.
• Great for meal prep and freezer storage.
• Naturally gluten-free and family-friendly.
• Flexible recipe—works with chicken thighs, breasts, or even chickpeas.

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Ingredients

Serves 4–6 | Prep: 15 mins | Cook: 6–7 hrs on Low or 3–4 hrs on High

Protein & Vegetables

• 2 lbs bone-in, skinless chicken thighs (or boneless thighs/breasts)
• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes (fire-roasted preferred)
• 2 tbsp tomato paste

Liquids & Seasonings

• ½ cup dry white wine (or low-sodium chicken broth)
• 1 tsp smoked paprika
• ½ tsp sweet paprika
• ½ tsp dried thyme (or 1 tsp fresh thyme leaves)
• 1 bay leaf
• Salt and black pepper, to taste

Optional Add-Ins

• ¼ cup sliced Spanish green olives or roasted red peppers
• 1 tsp sherry vinegar or lemon juice (for brightness)
• Fresh parsley or cilantro, chopped, for garnish

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Steps

1. Brown the chicken (optional but recommended):
   Heat olive oil in a skillet over medium-high heat. Pat chicken dry, season with salt and pepper, and brown 3–4 minutes per side. This step builds flavor and improves texture. If short on time, place the chicken directly into the slow cooker.
2. Layer ingredients:
   Add sliced onion, peppers, and garlic to your 6-quart slow cooker. Place chicken on top.
3. Add sauce ingredients:
   Stir in diced tomatoes, tomato paste, wine or broth, both paprikas, thyme, bay leaf, and more salt and pepper. Gently mix.
4. Cook:
   Cover and cook on Low for 6–7 hours or High for 3–4 hours, until chicken is tender and easily falls apart.
5. Adjust consistency:
   If sauce is too thin, remove the lid and cook on High for 15–20 minutes to reduce. If too thick, add a splash of broth or water.
6. Finish:
   Remove the bay leaf. Stir in olives or roasted red peppers if using. Taste and add salt, pepper, or vinegar as needed.
7. Serve:
   Sprinkle with chopped parsley and serve hot with rice, bread, or potatoes.

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Helpful Tips & Substitutions

• Crockpot size: A 6-quart slow cooker works best for this amount.
• Shortcut: Use a frozen pepper and onion mix to skip chopping.
• Flavor boost: Add a pinch of Spanish smoked paprika for a deeper, authentic taste.
• Make it spicy: Stir in ¼ tsp red pepper flakes or a chopped hot chili.
• Vegetarian version: Replace chicken with 2 cans of drained chickpeas and use vegetable broth.
• Thicken sauce: Stir in an extra spoon of tomato paste or mash some of the cooked vegetables.
• Serving texture: For shredded chicken, remove it at the end, shred with two forks, and mix back into the sauce.

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Serving Ideas

• Spoon over basmati rice, Spanish rice, or couscous.
• Serve with mashed potatoes, roasted potatoes, or cauliflower rice.
• Add to a ceramic serving bowl and top with chopped parsley for a family-style presentation.
• Use leftovers for wraps, empanadas, or as a topping for grain bowls.
• Add a fried egg and a drizzle of olive oil for a Spanish-style brunch.

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Make-Ahead & Storage

• Make ahead: Assemble ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place it in the slow cooker and start cooking.
• Refrigerate: Store leftovers in airtight glass containers up to 4 days.
• Freeze: Cool completely, transfer to freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop or microwave until heated through. Add a splash of broth if the sauce thickens too much.
• Batch cooking tip: Double the recipe and freeze half for future meals.

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This Crockpot Pollo al Chilindrón brings the vibrant flavors of Spain to your kitchen with minimal effort. The peppers and tomatoes create a naturally rich sauce, while the slow cooker keeps the chicken juicy and flavorful. It’s a simple, reliable recipe that fits easily into your weekly meal plan.

(Optional tools that make this recipe even easier: a silicone utensil set for stirring and serving, a programmable slow cooker for automatic timing, and airtight meal prep containers for easy storage.)