Spanish Chicken

Spanish Chicken

Nicole 0

"Nothing like the Mediterranean tastes of tomato, onion, bell peppers and of course chicken! All these tastes bundled up with chili sauce in one slow cooker. Simple, Spanish, scrumptious! Serve with asparagus and corn over plain white rice, if desired."

Ingredients 6 h 15 m {{adjustedServings}} servings 342 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 342 kcal
  • 17%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 850 mg
  • 34%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place chicken in a large slow cooker. Pour in enough boiling water to completely cover the chicken, and add 1/2 teaspoon salt. Cover, and set slow cooker to HIGH. Cook until the chicken meat turns white.
  2. Add the peppers and onions. Simmer until peppers and onions get a little tender, about 10 minutes. Stir in tomato sauce, chili sauce, and ketchup. Cover, set slow cooker to LOW, and cook for about 6 hours.
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Baked Slow Cooker Chicken

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Give chicken thighs or duck legs the full Filipino-style adobo treatment.


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Reviews 12

  1. 16 Ratings


I was so confused about how I was supposed to make this because, to me, when you say slow cooker I think crock pot. Obviously, in order to begin with it boiling I just went ahead and did it on top of the stove. I didn't have chili sauce so I used a package of dry taco seasoning and it was fine. But 6 hours of simmering boneless chicken on top of the stove (or in the crock pot) is WAY too long. I used bone-in thighs and after about 3 hours I had tasty, tender chicken. The ingredients are great and the flavors good, but the directions here cannot be trusted.


This dish has potential. Unfortunately, the directions do not correspond with my slow cooker, and it cooked way too fast. Fortunately, I rescued it before it was overdone and still had it for dinner. The spices were missing some notes. Needed salt, for one. I'll have to experiment to get it to my own taste. Overall, great recipe. You might need to fiddle with it in order to get it to cook right for your model of cooker.


A little too sweet for my husband and me -- and I too found the recipe somewhat confusing. I boiled the water, poured it onto the chicken in the crock pot -- then when the check turned white, I took most of the water out -- and added the sauces. I cooked it for six hours, added 1-1/2 cups of uncooked rice and cooked it an additional hour. I liked it more than DH, I liked the chicken -- but the flavor was too 'off' to be all that appetizing. And was I really supposed to pour off the water? It would have been way to 'soupy' if I hadn't.