Slow Cooker Chicken & Chorizo Stew

Slow Cooker Chicken & Chorizo Stew

Chicken and chorizo in a rich tomato sauce with a subtle warmth, this Slow Cooker Chicken & Chorizo Stew is perfect for a cold winter night served with rice or tortillas and salad and a dollop of soured cream.

Slow Cooker Chicken & Chorizo Stew

Slow Cooker Chicken & Chorizo Stew

Prep Time: 25 minutes

Cook Time: 4 hours 30 minutes

Total Time: 4 hours 55 minutes

Servings: 4

Ingredients

  • 100 g chorizo
  • 3 peppers sliced
  • 400g tin chopped tomatoes
  • 3 garlic cloves minced
  • 1 tbsp tomato puree
  • 500 g chicken thighs deboned and skinless
  • 1 tbsp oregano
  • 1 tsp paprika
  • 1 tsp ancho chili flakes
  • ½ tsp chipotle chili powder
  • ½ tsp garlic powder
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • 300 ml water
  • 1 tbsp cornflour mixed with 2 tbsp water

Instructions

Remove the ‘skin’ from the chorizo and fry either in a dry pan or in your slow cooker basin on the hob (you’ll know if your slow cooker has this function). You just want the chorizo to get slightly browned and release its oil

Add the sliced peppers to your slow cooker along with the tinned tomatoes, tomato puree, garlic and water and stir everything together

If they aren’t already, debone your chicken thighs and remove the skin.

Sprinkle both sides of the chicken thighs with the oregano, paprika, chile flakes, salt and pepper and then lay them on top of the rest of the ingredients in the slow cooker

Cook for 4 hours on high or 6 on low before removing the chicken. Shred the chicken before adding back to the slow cooker and stirring everything together

If you want the sauce to thicken, add the cornflour and water mix and stir through

Cook for a further 30 mins and serve either with rice, salad or tortillas and sprinkle with chives or spring onions and some feta

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Slow Cooker Chicken & Chorizo Stew

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