Slow Cooker Chicken and Chorizo Stew

A big slow cooker pot filled with cooked Spanish-style chicken and chorizo stew, with olives and peppers.

5 from 93 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 Time5

Cook Time4 30

Total Time4 35

Course: Main Course

Cuisine: Family Food

Servings:

Author: Sarah Rossi

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