This Chicken and Chorizo Stew is the ideal midweek meal. Throw everything into the Slow Cooker in the morning, and a Spanish style casserole is waiting when you get home.
Packed with flavour and colour, this Chicken and Chorizo Stew is a taste of sunshine on even the greyest of winter days.
Throw it into the slow cooker in the morning and come home to it bubbling away ready for dinner.
I like to add some peppers and olives before serving with rice, mashed potatoes or baked potatoes. Enjoy!
The recipe is part of a series of 9 (yes – NINE!) new Slow Cooker recipes I’m posting over the coming weeks. Watch me cook them on Instagram and TikTok.
You’ll love this recipe because:
✅ No browning or pan frying needed.
✅ Packed with punchy flavours.
✅ Leftovers freeze brilliantly.
FAQs about the Chicken and Chorizo Stew
Which Slow Cooker do you use and recommend?
I use: Morphy Richards Sear & Stew Slow Cooker (it’s light and you can use it for browning on the hob too).
For induction hob users: Lakeland Digital 6.5l Slow Cooker
Also! Top tip, buy a WiFi plug for it so you can switch it on or off from your phone when you’re at work? What a time to be alive.. I have these: Tp Link Tapo Smart Plug (Also you can set up with your Google or Alexa to say “Switch on Slow Cooker” WHATTT 🤯
Do I REALLY not need to brown the chicken or chorizo?
You don’t need to but if you want to, go for it.
I guess it adds maybe, 10% more flavour? Honestly, I’m willing to take that shortcut midweek for an easy morning where I can just throw the ingredients into the slow cooker though.
What type of chicken should I use?
I used skinless/boneless chicken thighs, but you could also use skinless/boneless chicken breasts.
Be sure not to overcook the chicken breasts though as they can dry out.
Is this recipe spicy?
I’d say it’s very low spice (depending on the chorizo you use), suitable for children. You can adjust the amount of spice by using less or more paprika, or substituting hot paprika or sweet smoked paprika. Can I cook this in the oven or on the hob instead?
Can I cook this recipe on the hob or oven if I don’t have a slow cooker?
You can cook this recipe in the oven but be sure to use a lidded casserole dish.
You’ll need to 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.
Can I leave out the olives and/or peppers?
Sure. 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!)
What should I serve with the Chicken and Chorizo Stew?
- Rice
- Potato wedges
- Cous cous
- Baked potatoes
- Tortilla wraps
- Mashed potatoes
Can I freeze this recipe?
Yes, you can freeze any leftovers. Defrost and reheat thoroughly when you want to enjoy them.
Alternatively, you can freeze all of the ingredients in a bag raw as a ‘dump’ meal and then cook.
Can I prepare this recipe the night before?
Yes. 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!
Fancy more ‘dump’ (no browning needed) recipes?
- Slow Cooker Chicken Enchiladas – A massive reader favourite
- Slow Cooker Beef Curry – Totally delicious and simple to make
- Slow Cooker Campfire Stew – A slow cooker must make
Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this recipe. Please rate the recipe using the ⭐️ by the recipe.
Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
Chicken and Chorizo Stew - Slow Cooker Recipe
Ingredients
To 'dump' in the Slow Cooker:
- 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 Cans
- 2 tsp Ground cumin
- 2 tsp Paprika
- 2 tsp Dried oregano
- 2 tbsp Tomato puree
- Salt and freshly ground black pepper
To add:
- 3 Orange Peppers Chopped into large chunks
- 150 g Pitted Olives
Instructions
- 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.
Angela says
This was easy to make and delicious- served it with crusty bread – will definitely make it again
Jane says
A delicious recipe – really quick and easy to make – it will definitely be made often. Thank you so much for sharing it.
Lorraine says
OMG what a fabulous easy recipe the taste is incredible I’ve made quite a few of Sarah’s recipes and I always say with each one this is my favourite so here goes this IS my favourite served it with potato wedges and there was plenty left over for the Freezer. So simple to make I put it together the night before kept in the fridge and tipped into slow cooker before going to work when I came home all I needed to do was add the peppers and olives and wait another half an hour perfect.
Kezzerladinnerla says
Another FAB recipe!!!
Utterly delicious. I added in a ton of kidney beans and served with some crusty bread. I omitted the olives and pepper as I didn’t have any to hand. Will definitely make this again. 😋
Jayne edwards says
Had friends round for dinner served with crusty bread, wedges, your crust less quiche, honey glazed salmon, tomato and mozzarella drizzled in balsamic and olive oil. Loads of lovely comments. Thank you,
Sarah Barnes says
So happy you all enjoyed it Jayne!
Agata says
Absolutely beautiful and so easy to make. Definitely recipe to save. Thank you .
Michelle says
So easy and So very tasty a definite family favourite
Lee says
So yummy & easy to make! Served with boiled rice & crusty bread. Empty plates all round.
Joe Delvard says
Great recipe very tasty I just added a little chilli all of family loved it all asked for it to be repeated
Lisa says
Very tasty. Served with rice. Extra for the freezer too to take to work. Perfect for 12 hour shifts.
Pauline says
Delicious recipe! Very quick & easy to prepare. I didn’t add olives as we don’t like them, added some shredded spinach at the end, very tasty & will make again Thanks 😊👍
Pauline says
Delicious recipe! Very quick & easy to prepare. I didn’t add olives as we don’t like them, added some shredded spinach at the end, very tasty & will make again. Served it with rice & roasted corn on the cob. Thanks 😊👍
Elena says
Really enjoyed the flavour. Added peppers for 50 min and they were still very crunchy. Next time would add them half way through cooking