When you’re looking for a cozy, Spanish-style chicken stew, but don’t have all day to cook it, we’ve got you covered! You can make this hearty chicken stew on the stove top or in your slow cooker or Instant Pot. With just a small amount of prep work chopping veggies, you’ll be ready to get this soup from your stove (or crockpot or Instant Pot) to table with little effort.

What you need for a Spanish-style chicken stew

You’ll just need some basic ingredients and seasonings to make this hearty, Spanish chicken stew.

• Chicken thighs – these cook faster and have more flavor than chicken breast
• Bell peppers – we like to use red
• Carrots
• Sweet potato – or you can also use regular white potato
• Chicken broth
• Crushed tomatoes
• Tomato paste
• Seasonings – sea salt, ground pepper, oregano, smoked paprika, allspice and bay leaf
• Vinegar
• Green olives

this recipe

Quick and easy chicken stew

We love that this chicken stew is easily made on the stove top, and we also include instructions for your slow cooker and Instant Pot in the recipe card notes below. Here is a summary of how quick and what kind of effort you can expect with each cooking method.

• Stove Top – prep veggies, brown chicken and then boil and simmer. Total time should be under an hour.
• Instant Pot – prep veggies, brown chicken and then add everything to pot to cook. Total time should be under an hour. Only about 20 minutes will be active time spent prepping and browning the chicken though. The rest is hands off while the pressure cooker does its thing.
• Slow Cooker – prep veggies, toss everything in and let it cook. Total time is 6 hours on low with under 10 minutes of active prep to get everything in your crockpot.

So, if you’re looking for an easy meal to throw in your slow cooker, this is a great one with minimal prep work on the front end. But if you have time to brown your chicken, cooking in either the Instant Pot or on the stove will be about the same.

How to make chicken stew Spanish style

It’s really pretty easy, even on the stove top! Here’s a quick rundown of how to make this Spanish chicken stew on the stove top! The steps are simple; it’s the seasonings that give this chicken stew a Spanish style flavor.

1. Start by prepping your veggies. Then, set them aside.
2. Season chicken and brown in the pot. It will just take about 3-4 minutes per side.
3. Deglaze your pan, and then add the chicken back in along with the rest of the stew ingredients (except the olives) into the pan.
4. Bring the pot to a boil, and then turn to low to simmer for about 30 minutes until chicken is done and potatoes are tender.
5. Add the olives in with about 5 minutes to cook so they warm through, but don’t get mushy.
6. That’s it! Serve and enjoy once done!

Some other easy soup recipes to try

• CHICKEN POT PIE SOUP
• CROCKPOT LASAGNA SOUP
• INSTANT POT WHITE CHICKEN CHILI
• KIMCHI SOUP
• HEALTHY ZUPPA TOSCANA 
• CROCKPOT CHICKEN ENCHILADA SOUP

Your turn to try our Spanish chicken stew

Whether you’re planning to cook on your stove or with your Instant Pot or slow cooker, this hearty, Spanish chicken stew will feel like you spent all day cooking but with little effort and active prep time. Leave a comment below to let us know how it goes. Also, take a pic to share on Instagram, and tag us @realsimplegood. We love to see what you’re cooking!

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Quick, Comforting Spanish Chicken Stew

Prep: 5 minutes mins

Cook: 45 minutes mins

Total: 50 minutes mins

Looking for a hearty, Spanish-style chicken stew, but don't have all day? Easily make it on the stove top or in a slow cooker or Instant Pot.

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Ingredients

• 1 tbsp avocado oil
• 1.5 lbs boneless skinless chicken thighs
• 1 tsp sea salt
• 1 tsp ground pepper
• 2 bell peppers, (one red, one green)
• 2 carrots, chopped into rounds
• 1 sweet potato, chopped into cubes, (or sub regular potato)
• 3 cups chicken broth
• 1 can crushed tomatoes, (28 oz)
• 1 tbsp tomato paste
• 2 tsp dried oregano
• 1 tsp smoked paprika
• 1 tsp white vinegar
• 1/2 tsp allspice
• 1 bay leaf
• 1 can green olives, drained
• fresh cilantro, chopped, (optional garnish)

Instructions

 

• Prep bell pepper, carrots and sweet potato as noted. Set aside.
• Add avocado oil to dutch oven and heat to medium heat.
• Season chicken with salt and pepper, and add to pot to brown for 3-4 minutes per side. Then, remove from pan and set aside on a plate.
• Add broth to pot and deglaze the pan. Add the rest of the stew ingredients inlcuding the chicken, except for the olives, and bring to a boil. Once boiling, turn heat down to low, cover and simmer for about 30 minutes until chicken is fully cooked through. Add olives for the last 5 minutes.
• Once the chicken is done, taste test and add more salt or seasonings to taste.
• Serve and enjoy! Top with chopped cilantro if you like.

Last Step:

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Notes

For cooking in a slow cooker:

• Prep ingredients as noted.
• Add all of the ingredients to the pot (except omit the avocado oil) and cook on low for 6 hours.
• Follow serving instructions above once done. 

For cooking in an Instant Pot/Pressure Cooker:

• Prep ingredients as noted. 
• Press the sauté button on the Instant Pot and add avocado oil. Once hot, add in seasoned chicken and brown on all sides (3-4 minutes per side). Press “cancel” button on Instant Pot once chicken is browned.
• Add in all remaining ingredients to the Instant Pot with the chicken. 
• Secure the lid on the Instant Pot and close the pressure valve. Press “soup” button  and set the time for 15 minutes. Once the time is up, let the pressure naturally release for 10 minutes and then carefully manually release the remaining pressure. 
• Follow serving instructions above once done. 

Course: Soup

Author: Erica Winn

Cuisine: Spanish

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