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A Year of Slow Cooking

Wednesday, July 29, 2015

CrockPot Spanish Braised Chicken Recipe


originally posted on July 29, 2008. Updated July 2015.


Day 211.

The kids and I went to the "good" library over the weekend and I checked out a bunch of cookbooks. One of the books was put out by Cook's Illustrated, and was called The Complete Book of Poultry.

There are probably a good five hundred recipes in this book, but narrowing down what I was going to attempt first was rather easy---I had all the ingredients in the house for this one!

The Ingredients.

1 tablespoon of butter (not pictured)
4 large chicken breast halves
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 cloves chopped garlic
1/2 teaspoon dried thyme
3 bell peppers, sliced (I used red and orange)
1 medium yellow onion, sliced in rings
1/2 cup cooking sherry (you could use apple juice)
2 teaspoon orange juice
12 large green olives, chopped

The Directions.

Plug in your crockpot and turn it to low. Add the butter to the bottom of the stoneware insert. Add the chicken--my chicken was frozen, but thawed would work, too. Add all of the dried spices to the chicken. Cut the peppers and onion, and chop or mince the garlic, to add to the mix. Top off with the cooking sherry and orange juice. Chop up the green olives, and sprinkle them on top.

Cover and cook on low for 6-8 hours.

I cooked our chicken for 6 hours, and the meat was cooked, but still a bit dry inside. I chopped each breast in half, and added it back to the pot for another hour. The chicken was then quite juicy.

The Verdict.

All four of us enjoyed this dinner. The kids dipped their chicken into barbecue sauce, but they always do. Adam said it was one of the best chicken dishes he'd had, and was pleased with the moistness of the breast. I enjoyed the peppers, onion, and olives a lot.

There was a lot of juice left in the pot---I'm thinking you could easily put in 6 breast halves.
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