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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Preparation : 10 min Cooking : 8 h
240 calories/serving

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

  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

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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  • 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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