Spanish chicken and quinoa stew from Healthy Slow Cooker Revolution: One Test Kitchen, 40 Slow Cookers, 200 Fresh Recipes by America's Test Kitchen Editors

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Notes about this recipe

  • lindsay_63358g on March 13, 2026

    This had great potential, but for us it turned out tasting mostly of smoked paprika. Next time I will reduce the paprika and up the saffron a bit. We used boneless skinless chicken breast, which I dry brined with 1.25 tsp kosher salt per pound, a bit of lemon zest, dried oregano, and red pepper flakes.

  • njp on November 17, 2016

    I used boneless, skinless chicken thighs. It was good and easier to prepare - no de-skinning or de-bonning. Added more spices - poultry seasoning, cumin, sage, oregano. Used Pico de Gallo instead of the red pepper relish.

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