Spanish Chicken Stew

Spanish Chicken Stew

  • Cook Time: 7 - 8 hours on LOW or 3 1/2 - 4 hours on HIGH
  • Servings: 4
  • Course: Soups & Salads

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  • 1-1/4 pounds skinless, boneless chicken thighs, cut into 1-1/2-inch pieces
  • 12 ounces red-skinned potatoes, cut into 1/2-inch wedges
  • 1 medium onion, thinly sliced
  • 1 teaspoon bottled minced garlic (2 cloves)
  • 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 14 -1/2-ounce can no-salt-added diced tomatoes, undrained
  • 1 cup reduced-sodium chicken broth
  • 1 medium red sweet pepper, cut into 1/4-inch strips
  • 1/3 cup small pimiento-stuffed olives, cut up
  • Bread Sticks (optional)


Step 1

Prepare slow cooker by lining with a Reynolds® Slow Cooker Liner.

Step 2

In 3-1/2- or 4-quart slow cooker, combine chicken, potato, onion, garlic, thyme, salt, and black pepper.

Step 3

Add tomatoes and broth.

Step 4

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in sweet pepper and olives. Cover and cook for 30 minutes more.

Step 5

Serve with bread sticks, if desired.

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