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Crockpot Spanish Style Boneless Chicken Breasts

Serving Size: 4 servings
Spice up your next meal! This savoury, simple-to-prepare dish is infused with flavour. Leave it to cook all day in the slow cooker and you’ll be welcomed home with the aromas of a meal ready to enjoy.  
The Butcher
Crockpot Spanish Style Chicken


  • 4 M&M Boneless Chicken Breasts, Seasoned & Skinless
  • 3 medium-large bell peppers (red, orange, yellow)
  • 1/2 cup Spanish onion
  • 1 cup white wine (or replace with vegetable or chicken broth)
  • 4 large Italian tomatoes
  • 1-2 tbs American saffron
  • enough chicken or vegetable broth


Warm the cup of white wine (or broth) and infuse the saffron while preparing the vegetables.

Cut the tomatoes in half lengthwise.

Grate the pulp on a box grater (you will be left with the skin in your hands, discard the skin).Cut the peppers into strips.

Cut the half onion into thin slices (half a circle since you have half an onion).

Put all the ingredients in an electric slow cooker. Add the M&M Boneless, Skinless Seasoned Chicken Breasts and enough broth to cover.

Cook on low for the day.



You can also use a large lasagna dish, cover with foil and cook in a 225°F oven for 4 to 5 hours.