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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.

Chicken and Chorizo Stew Slow Cooker Dump Recipe.

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


Chicken and Chorizo Slow Cooker Casserole with olives and peppers.

More slow cooker recipes perfect for summer


Slow Cooker Chicken and Chorizo Stew Ingredients notes

Raw Chicken and Chorizo Stew ready to be cooked.
  • 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

  1. Throw all of the ‘dump’ ingredients into the slow cooker. Cook for 4 hours on HIGH or 6 hours on LOW.
  2. Before serving, break the chicken up into large chunks using forks.
  3. Option 1: Add in the peppers and olives and put back into the slow cooker on HIGH for a further 30 minutes until softened.
  4. 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
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

Other Spanish-style recipe combinations?

I do! Try out my Spanish Chicken and Chorizo Tray Bake, my Chorizo Pasta, Slow Cooker Sausage and Chorizo Casserole or Chorizo Gnocchi Pan Fry. Or for something Italian-inspired, go for my Slow Cooker Chicken Cacciatore.

Can you recommend a good slow cooker?

The Morphy Richards Sear & Stew Slow Cooker is my all-time favourite because you can use it for initial browning on the hob and it’s really light. For induction hobs, I recommend the Lakeland Digital 6.5l Slow Cooker instead. 

If you haven’t already heard me talking about it, here is the Tp Link Tapo Smart Plug too. This allows you to switch the slow cooker on a timer or from your phone while you’re out, making slow cooking even more convenient!

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.

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.

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).

4.99 from 94 votes

Slow Cooker Chicken and Chorizo Stew

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.
Prep Time: 5 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 35 minutes
Servings: 6

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, x2 tins
  • 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.

Notes

Chicken: I use skinless/boneless chicken thighs, but you could also use skinless/boneless chicken breasts too. If you’re using breasts, be sure not to overcook them as they can dry out
Chorizo: We’re using the type in a ring
Veggies: You can add other vegetables that you think might work and need eating up. Make it work for your tastes
To freeze: 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
Serving suggestions: Rice, potato wedges, cous cous, baked potatoes, mashed potatoes, crusty bread or homemade chips
How to cook this in the oven:
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.
Spice level: 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

Nutrition

Calories: 371kcalCarbohydrates: 18gProtein: 39gFat: 16gSaturated Fat: 5gTrans Fat: 1gCholesterol: 185mgSodium: 1273mgPotassium: 1027mgFiber: 6gSugar: 10gVitamin A: 2853IUVitamin C: 98mgCalcium: 111mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Family Food
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Sarah Rossi founder of TamingTwins.com and author of 'What's for Dinner?' books.

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4.99 from 94 votes (80 ratings without comment)

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18 Comments

  1. 5 stars
    Made this the other day, absolutely superb, added a couple of tins of kidney beans, a heaped tsp of lazy chilli and left out the olives and peppers, served with rice and garlic bread, will definitely be making it again

  2. 4 stars
    So easy and tasty. A real winner. Prepped it last night. Returned from work while it had been cooking. Popped in the veg and Olives and went for my walk. Had a scrumptious dinner when I got home.

  3. 5 stars
    I live for these recipes where you dump and run! This made 7 adult portions and 2 child portions! Served with crispy potatoes and green beans.

  4. Really enjoyed the flavour. Added peppers for 50 min and they were still very crunchy. Next time would add them half way through cooking

  5. 5 stars
    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 😊👍

  6. 5 stars
    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 😊👍