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Slow Cooker Chicken and Chorizo

Bring a taste of Spain into the kitchen with this delicious slow cooker chicken and chorizo. 

chicken-chorizo-slow-cooker

How To Make Slow Cooker Chicken and Chorizo

Although this is a minimal preparation slow cooker recipe, I do recommend that you dry fry the sliced chorizo before adding to the slow cooker or your final dish might be a bit oily. 

dry frying chorizo

What You Need:

(Scroll down to the recipe card at the bottom for detailed instructions and to save/print out recipe!) 

  • 150g chorizo, cut into 1cm slices
  • 2 red onions, sliced
  • 2 cloves garlic, crushed
  • 2 red or yellow peppers, deseeded and chopped
  • 2 x 400g tin of chopped tomatoes
  • 1 chicken stock pot or cube
  • 2tsp smoked paprika
  • 8 boneless chicken thighs (or 4 chicken breasts)
  • Fresh flat leaf parsley – optional garnish

After you have dry fried the chorizo add everything to the slow cooker and give it a good stir. 

method chicken chorizo slow cooker

Set it off on low for 6 hours or high for 8 hours. 

I like to add cooked rice in to the slow cooker at the end – I remove the chicken before stirring in the rice, then replace the chicken and gently break it apart into chunks ready for serving.

chicken chorizo rice

Watch Me Making It!

I hope you enjoyed making this recipe – let me know in the comments what you think!

slow cooker chicken chorizo recipe

Slow Cooker Chicken and Chorizo

Yield: 4
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes

Bring a taste of Spain to the kitchen with this delicious chicken and chorizo slow cooker meal.

Ingredients

  • 150g chorizo, cut into 1cm slices
  • 2 red onions, sliced
  • 2 cloves garlic, crushed
  • 2 red or yellow peppers, deseeded and chopped
  • 2 x 400g tin of chopped tomatoes
  • 1 chicken stock pot or cube
  • 2tsp smoked paprika
  • 8 boneless chicken thighs (or 4 chicken breasts)
  • Fresh flat leaf parsley - optional garnish

Instructions

  1. Dry fry the chorizo slices in a pan for a few minutes to release the oils.
  2. Dissolve the stock pot or cube in 50ml of boiling water.
  3. Add the onions, peppers, garlic, tomatoes, stock and paprika into the slow cooker and stir to combine.
  4. Lay the chicken on top.
  5. Sprinkle the chorizo across the chicken.
  6. Put the lid on and set the slow cooker off for 6 hours on low.
  7. At the end of the cooking time check the chicken is cooked through.
  8. If the sauce is too thin remove the chicken and set to one side. Use 1 tbsp of cornflour combined with 2tbsp water and mix in the sauce. If you don't have any cornflour you can leave the lid off the slow cooker for a further 30 minutes (with the chicken still in).
  9. Optionally garnish with roughly chopped parsley.
  10. Serving suggestion: rice or potatoes.

Notes

This recipe is from my 100 Slow Cooker Recipes book - check out buying options here.

slow cooker recipes different devices

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 647Total Fat: 33gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 308mgSodium: 960mgCarbohydrates: 22gFiber: 4gSugar: 9gProtein: 68g

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