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When it comes to slow cooker chicken recipes, this Chicken and Chorizo Stew is the ideal midweek meal. Throw everything in in the morning, and a Spanish-style fragrant casserole is waiting in time for dinner.
I LOVE the revelation that slow cookers are fantastic to use in summer months as well as winter.
No doubt that a hearty, comforting stew in winter always hits the spot, but we can create a lighter Mediterranean-style casserole that’s perfect for warmer days too, with no hot oven or hob to contend with and very little prep involved.
That’s where this Slow Cooker Chicken and Chorizo Stew comes in. It is packed with flavour and all we have to do is stick it all in together and switch on.
All hail the summery dump bag recipes!
Why you’ll love this Slow Cooker Chicken and Chorizo recipe
⭐️ No browning or pan-frying necessary
⭐️ Packed with punchy flavours
⭐️ Leftovers freeze brilliantly
More slow cooker recipes perfect for summer
Vegetarian Slow Cooker Recipes
Spinach & Ricotta Lasagne {Slow Cooker Recipe}
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Slow Cooker Lamb Orzo Stew {with Feta}
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Simple Slow Cooker Salmon
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Doner Kebab RECIPE {Slow cooker & Air Fryer}
Slow Cooker Chicken and Chorizo Stew Ingredients notes
- Chicken – I used skinless/boneless chicken thighs, but you could also use skinless/boneless chicken breasts too
- Chorizo – The type in a ring
- Onion and garlic – Fresh or frozen pre-prepared is fine here
- Peppers – I use orange but yellow and red are OK too
How to make Slow Cooker Chicken and Chorizo Stew
- Throw all of the ‘dump’ ingredients into the slow cooker. Cook for 4 hours on HIGH or 6 hours on LOW.
- Before serving, break the chicken up into large chunks using forks.
- Option 1: Add in the peppers and olives and put back into the slow cooker on HIGH for a further 30 minutes until softened.
- Option 2: Pop the peppers and olives into the microwave in a bowl for about 3 minutes or until softened. Stir through the stew and serve.
Substitutions
- Veggies – You can add other vegetables that you think might work and need eating up. Make it work for your tastes. I like the peppers for extra vegetable quota and the olives add some tang and bite. (My kids just leave them!)
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully by before serving.
In the freezer This recipe freezes well. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months.
Alternatively, you can freeze all of the ingredients in a bag raw as a ‘dump’ meal and then cook.
Top tips
What to serve with Slow Cooker Chicken and Chorizo Stew
- Rice
- Potato wedges
- Cous cous
- Baked potatoes
- Tortilla wraps
- Mashed potatoes
- Crusty bread
- Homemade Chips
Get ahead by preparing the night before
Throw everything for the initial cook into the slow cooker, pop the lid on, then store in the fridge overnight. In the morning, put it into the slow cooker and remember to switch on!
How to cook Chicken and Chorizo Stew in the oven
If you’d prefer to make this in the oven instead. Be sure to use a lidded casserole dish and cook it at 180C for about 1-1.5 hours or until the meat is soft and tender.
You will need to add additional liquid (water or more tomatoes) to the pot to ensure it doesn’t dry out (a cup or two and keep an eye on it) as cooking in an oven can dry out in a way that a slow cooker doesn’t.
FAQs
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Slow Cooker Chicken and Chorizo Stew
Ingredients
For the Slow Cook:
- 1 kg Skinless boneless chicken thighs
- 225 g Chorizo ring, Cut into big chunks
- 1 Onion, Peeled and chopped
- 3 Cloves garlic, Peeled and chopped
- 800 g Tinned tomatoes
- 2 tsp Ground cumin
- 2 tsp Paprika
- 2 tsp Dried oregano
- 2 tbsp Tomato puree
- Sea salt and freshly ground black pepper
To Finish:
- 3 Orange peppers, Chopped into large chunks
- 150 g Pitted olives, Colour of your choice
Instructions
- Add all of the slow cook ingredients to the slow cooker.
- Cook for 4 hours on HIGH or 6 hours on LOW.
- Before serving break the chicken up into large chunks using forks.
- Option 1: Add in the peppers and olives and put back into the slow cooker on HIGH for a further 30 minutes until softened.
- Option 2: Pop the peppers and olives into the microwave in a bowl for about 3 minutes or until softened. Stir through the stew and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Put mushrooms, four bean mix and used spanish onion, celery and elephant garlic.
No olives. Smells delish.
Lovely, truly delicious. I added a tin of Sainsbury’s new potatoes, a tin of baby carrots and before serving I stirred in a pack of M&S creamed spinach. It was fabulous and packed with veg.
I have also loved your slow cooker lamb stew with feta and your chicken enchiladas.
Love when I find something both children will eat and my hubby and I enjoy too and this dish did just that.
Super easy to make too, much prefer when I can just chuck all the ingredients in the slow cooker!
Loved this recipe, thank you!! Left out the olives though, as we are not olive fans.
ALSO, have tried this recipe as a one pan oven dinner – mixed all the initial ingredients with approx 1 to 1 and a half cups of macaroni in an ovenproof dish, covered with aluminum foil and cooked for 30 to 40 mins, then added the rest of the ingredients, stirred, topped with grated cheese and returned to the oven for about 10 mins till the cheese was melted and bubbly. No left-overs for next day, so that was a win!
Delicious! Thanks
Amazing!
Love it…
Delicious flavour, even better the next day!
At what point could you add new potatoes into this?
This was lovely, added sun dried tomatoes and mushrooms but definitely cooking again