Spanish Chicken and Sausage Stew

Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 4 Servings


  • 3 tablespoons olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 pound boneless skinless chicken thighs
  • 4 links spicy sausage
  • 1 medium red bell pepper seeded and chopped
  • 1 cup low sodium chicken broth or use bone broth
  • 1 14-oz. can diced tomatoes
  • 1/2 cup sliced green olives
  • Sea salt and freshly ground black pepper to taste
  • 1 tablespoon dried thyme


  • Heat the oil in a large skillet over medium heat until hot. Add onion and garlic; cook, stirring occasionally, for 5 to 7 minutes or until onion is soft. Transfer mixture to a large slow cooker.
  • To the same skillet, add chicken thighs and sausage; sauté for 5 minutes or until browned; transfer to crock cooker. Add remaining ingredients (bell pepper through thyme).
  • Cover and cook on LOW for 8 hours or until chicken is fork-tender. Serve hot.
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