This Slow Cooker Spanish Chicken is rich, savoury and gently sweet with prunes, olives and paprika. It’s high in protein, packed with flavour, and cooked low and slow for maximum tenderness. Minimal faff, proper depth, and perfect for feeding a hungry family without living in the kitchen.
If you’re looking for a high-protein chicken recipe that feels a bit “weekend special” but still works on a busy Wednesday, this Slow Cooker Spanish Chicken is it.
We’re talking tender chunks of chicken breast, simmered in wine, garlic, herbs and paprika, with sweet prunes and salty olives doing that classic Spanish sweet-savoury dance.
It’s bold without being spicy, rich without being heavy, and the slow cooker does most of the heavy lifting.
Each serving packs around 62 g of protein for roughly 394 calories, making it ideal if you’re trying to hit your protein targets without living on plain chicken and broccoli.
The main protein source is lean chicken breast, and all you need equipment-wise is a slow cooker and a frying pan for a quick sear.
It’s family-friendly, freezer-friendly, and feels like you’ve tried much harder than you actually have.
Why You’ll Love This High-Protein Recipe
62 g protein per serving – this is serious muscle-and-fullness territory.
Built for batch cooking – makes 5 generous portions with ease.
Sweet and savoury flavour combo that feels different to your usual curry or casserole.
Lean but not boring – loads of flavour without loads of fat.
Perfect for busy families who want proper food, not beige freezer stuff.
Key Ingredients
Chicken breast. Lean, high-protein and perfect for slow cooking when gently simmered in sauce. It soaks up flavour beautifully.
Paprika. The backbone of that Spanish vibe. Smoky, warm and not spicy.
Dried oregano & rosemary. Earthy herbs that make it taste like it’s been bubbling away in a rustic kitchen somewhere sunny.
Red or white wine. Adds depth and slight acidity. Don’t skip reducing it – that’s where the magic starts.
Prunes. Trust me. They melt into the sauce and add subtle sweetness and richness without making it “dessert chicken”.
Black olives. Salty pops of flavour that balance the sweetness and lift the whole dish.
Tomato purée. Gives body and a deeper savoury base.
Red wine vinegar. Just enough acidity to keep everything tasting bright and balanced.
How To Make Slow Cooker Spanish Chicken
Gently fry the chopped onion in olive oil for 5–6 minutes until soft and lightly golden. Add the garlic and cook for another minute until fragrant. You want softness and sweetness here, not browning.
Pour in the wine and turn up the heat. Let it simmer and reduce by roughly one third, scraping up any flavour from the pan. This builds depth before the slow cooker even gets involved.
Transfer the onion and wine mixture to the slow cooker. Add paprika, oregano, rosemary, water, salt, bay leaf, vinegar, prunes, tomato purée and cornflour. Stir everything together to form a rich, herb-speckled sauce.
In the same pan, heat the remaining oil and quickly sear the seasoned chicken pieces for 1–2 minutes per side until lightly golden. They don’t need to be cooked through — just coloured for flavour.
Add the seared chicken to the slow cooker, making sure it’s submerged in the sauce. Cook on LOW for 4 hours or HIGH for 2 hours until tender and cooked through.
Stir through the sliced olives in the final 15–20 minutes of cooking. The sauce will thicken slightly and deepen in colour. Remove the bay leaf, taste and adjust seasoning before serving.
Serving & Storage – Keeping Slow Cooker Spanish Chicken Fresh For Later
To Store
Allow the Slow Cooker Spanish Chicken to cool fully, then store in airtight containers in the fridge for up to 3 days. The flavour actually deepens overnight, so leftovers are elite.
To Reheat
Reheat in a saucepan over medium-low heat until piping hot, adding a splash of water if the sauce has thickened too much. Alternatively, microwave in 1-minute bursts, stirring between each.
To Freeze
Freeze in portion-sized containers for up to 3 months. Defrost overnight in the fridge before reheating gently. The texture holds up really well.
Serving Suggestions
Serve with steamed basmati rice or brown rice.
Spoon over roasted potatoes for a Spanish-style comfort plate.
Pair with a simple green salad for a lighter option.
Variations & Tips
Want even more protein? Stir through 100 g of Greek yoghurt just before serving for a creamy, protein-boosted finish.
Prefer chicken thighs? Swap breast for skinless thighs for slightly more richness.
Add sliced red peppers or chickpeas for extra fibre and volume.
Don’t skip the sear. Browning the chicken first locks in flavour and stops it tasting “boiled”.
If your sauce is too thin, leave the lid off for the final 20 minutes to reduce further.
If you enjoy slow cooker meals that genuinely taste like you’ve tried, you’ll also love my Slow Cooker Chicken Casserole.
FAQ
Can I make Slow Cooker Spanish Chicken without a slow cooker?
Yes — you can cook it on the hob instead. After searing the chicken and softening the onions, build the sauce in a large saucepan or casserole dish and add an extra 200–300 ml water or stock to account for evaporation. Bring to a gentle simmer, cover loosely and cook on low for around 35–45 minutes, stirring occasionally, until the chicken is tender.
I’d skip the cornflour at the start, as the sauce will naturally reduce and thicken on the hob. If it still needs thickening at the end, you can stir in a small cornflour slurry right before serving.
Can I use chicken thighs instead of breast?
Yes. Skinless, boneless thighs work well and stay juicy. Protein will be slightly lower per serving and calories a touch higher, but still a high-protein meal.
Is this recipe spicy?
No. It’s warm and savoury from the paprika and herbs, but not hot. Perfect for kids and spice-sensitive eaters.
How can I make this even higher in protein?
Serve it with high-protein sides like lentils or use more chicken.
Can I make Slow Cooker Spanish Chicken without wine?
Absolutely. If you’d prefer to skip the booze, simply replace the wine with 150–175 ml extra chicken stock plus 1–2 teaspoons of red wine vinegar or a squeeze of lemon juice for acidity.
The wine mainly adds depth and balance rather than alcohol flavour. Once it’s reduced and slow cooked, the alcohol cooks off — but if you’d rather avoid it entirely, the stock-and-acid swap works perfectly and keeps all that rich, savoury character intact.
Heat a frying pan on medium heat. Add 1 tsp of olive oil and add the onion and cook for 5–6 minutes until soft and lightly golden. Add the garlic and cook for 1 minute.
Pour in the wine, increase the heat and simmer until reduced by roughly one third.
Transfer the onion and wine mixture to the slow cooker. Add paprika, oregano, rosemary, water, salt, bay leaf, vinegar, prunes, tomato purée and cornflour. Stir well.
In the same frying pan, heat the remaining 1 tsp of olive oil on medium-high. Season the chicken lightly and sear for 1–2 minutes per side until just coloured (not cooked through).
Add the chicken to the slow cooker, ensuring it is submerged in the sauce. Cover and cook on LOW for 4 hours or high for 2 hours.
Just before the end of cooking add the olives. Cook for a further 15–20 minutes until the sauce thickens and the chicken is just cooked.
Remove the bay leaf, taste, and adjust seasoning if needed before serving.
Scott is the owner and founder of Food For Fitness. He is a fat loss coach, speaker and fitness writer with a masters (MSc) degree in Applied Sports Nutrition.
I'm a Nutritionist and Sunday Times Bestselling recipe book author who makes high-protein recipes for busy families, fitness enthusiasts or people just trying to eat healthier!
I bought the high protein handbook 6 and it has been a great slow cooker recipe book that the whole family has enjoyed. The recipes always come out well with a good consistency for the sauce and taste delicious. I have now purchased the remaining books and can’t wait to try new recipes! Thanks
Scott
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