Slow Cooker Chicken & Chorizo Stew
I’ve been making this slow-cooker chicken and chorizo stew on repeat whenever I want something hands-off but full of smoky, tomato-rich flavour. It’s a forgiving, cosy one-pot that’s perfect for busy weeknights, relaxed weekends, or when you want something to feed a hungry group without fuss.
Why you’ll love this dish
This stew balances smoky chorizo oil, tender shredded chicken, and bright roasted peppers for a sauce that’s rich without being heavy. It’s great when you want a low-effort dinner that still tastes like you spent time on it. The ingredients are budget-friendly, pantry-friendly (tinned tomatoes and basic spices), and kid-friendly if you tone down the chilies.
“Perfect midweek comfort—smoky, saucy, and ready when you are.” — a quick review from my family table
If you’re a fan of other slow-cooker mains, you’ll appreciate how this one layers flavour similarly to a hearty slow-cooker beef stew, but with brighter tomato-chile notes and a faster cook time.
Step-by-step overview
- Brown the chorizo to render its oil and deepen flavour.
- Add peppers, tomatoes, tomato purée, garlic and water to the slow cooker.
- Season deboned chicken thighs and nestle them on top.
- Slow-cook until the chicken is falling-apart tender, shred, then return to the sauce.
- Thicken with a cornflour slurry if desired and finish with fresh herbs and feta.
If you like the slow-cooking logic behind stews, techniques here are similar to those used in braised recipes and stews with dumplings—low-and-slow for tender meat and concentrated sauce.
What you’ll need
- 100 g chorizo (remove the casing; Spanish chorizo gives smoky paprika notes, Mexican chorizo is softer and spicier)
- 3 peppers, sliced (mix colours for sweetness)
- 400 g tinned tomatoes (use good-quality plum or chopped)
- 3 garlic cloves, minced
- 1 tbsp tomato purée (tomato paste)
- 500 g chicken thighs, deboned and skinless (thighs stay moist)
- 1 tbsp dried oregano
- 1 tsp paprika (smoked paprika if you want extra smokiness)
- 1 tsp ancho chilli flakes
- ½ tsp chipotle chilli powder
- ½ tsp garlic powder
- 1 tsp sea salt
- ¼ tsp black pepper
- 300 ml water
- 1 tbsp cornflour (cornstarch) mixed with 2 tbsp water to thicken (optional)
Substitutions and notes: if you prefer a sweeter spin, try swapping one pepper for a roasting tomato, or use chicken breast if you’re careful not to overcook. For another slow-cooker chicken flavour profile, see my take on slow-cooker orange chicken for inspiration.
Directions to follow
- Remove the chorizo casing. Slice or roughly chop the chorizo.
- Brown the chorizo in a dry frying pan or in your slow cooker basin on the hob if it has a browning function. Cook until slightly browned and the oil has released. This step builds depth.
- Add the sliced peppers, tinned tomatoes, tomato purée, minced garlic and 300 ml water to the slow cooker basin. Stir to combine.
- If needed, debone the chicken thighs and remove any skin. Pat them dry.
- Mix oregano, paprika, ancho flakes, chipotle powder, garlic powder, salt and pepper. Sprinkle this spice mix evenly over both sides of each thigh.
- Place the seasoned thighs on top of the tomato-pepper mix in a single layer.
- Cook on high for 4 hours or low for 6 hours, until the chicken is very tender. (Slow-cooker timing is flexible—if you need shorter time, try higher heat but check doneness early.) For other slow-cooker timing guides, compare methods used in a Korean chicken stew.
- Remove the chicken, shred it with two forks, then return the shredded meat to the pot and stir through.
- If you want a thicker sauce, whisk the cornflour with 2 tbsp cold water and stir into the stew. Cook for another 20–30 minutes to thicken.
- Taste and adjust seasoning. Serve with rice, tortillas or a crisp salad, and finish with chopped chives or spring onions and crumbled feta.
Best ways to enjoy it
- Serve spooned over steamed rice for a classic bowl.
- Pile into warmed tortillas with avocado, pickled red onion and extra feta for tacos.
- Offer crusty bread to mop up the sauce and a green salad to cut the richness.
- For a low-carb plate, serve the stew beside roasted cauliflower or a simple slaw.
Storage and reheating tips
- Fridge: Cool to room temperature and store in an airtight container for up to 3–4 days.
- Freezer: Freeze in portion-sized containers for up to 3 months. Label with date. Thaw overnight in the fridge before reheating.
- Reheat gently on the stovetop over medium-low heat, adding a splash of water if needed; or microwave in short bursts, stirring between, until piping hot.
- Food safety: Ensure chicken reaches at least 75°C (165°F) when reheated. Don’t leave cooked stew at room temperature for more than two hours.
Helpful cooking tips
- Browning the chorizo is worth the extra minute: the rendered fat caramelises the edges and gives the whole stew more flavour.
- Use thighs not breasts for best texture—thighs stay juicy after slow cooking.
- If your slow cooker runs hot, check the chicken 30–60 minutes early to avoid drying.
- Mix the cornflour into cold water to avoid lumps; add at the end and simmer to activate thickening.
- Adjust heat: reduce ancho and chipotle if serving children, or add a chopped fresh chilli near the end for more punch.
Creative twists
- Add beans (cannellini or butter beans) in the last 30 minutes for extra protein and bulk.
- Swap chicken for pork shoulder for a richer, fattier stew—cook time similar.
- Make it smoky-sweet by stirring in a tablespoon of honey or a splash of sherry vinegar at the end.
- For a dairy-free finish, skip the feta and top with silvered almonds or toasted pumpkin seeds.
- Use diced chorizo and prawns for a surf-and-turf twist—add seafood in the last 20 minutes to avoid overcooking.
Common questions
Q: How long does this take from start to finish?
A: Active prep is about 15–20 minutes (browning chorizo, slicing peppers, seasoning chicken). Then cook 4 hours on high or 6 hours on low.
Q: Can I use chicken breast instead of thighs?
A: Yes, but chicken breast can dry out in long slow-cooks. If using breast, check earlier (around 3–3.5 hours on high) and remove once it’s just cooked, then shred and return.
Q: My stew is too thin — how do I thicken it?
A: Stir in the cornflour (cornstarch) slurry—1 tbsp cornflour mixed with 2 tbsp cold water—then simmer another 20–30 minutes. Reduce liquid before shredding if you prefer less slurry.
Q: Can I make this spicier or milder?
A: For milder, halve the ancho flakes and omit the chipotle powder. For more heat, add extra chipotle or a fresh diced chilli near the end.
Q: Is this safe to reheat more than once?
A: Reheat only the portion you’ll eat. Repeated cooling and reheating increases food-safety risk. Store in shallow containers to cool quickly and reheat to 75°C (165°F).
Conclusion
This slow-cooker chicken and chorizo stew is a speedy way to get big, smoky flavours with minimal hands-on time. If you want another variation to compare or adapt techniques from, check the Slow Cooker Chicken and Chorizo recipe at Don’t Go Bacon My Heart for inspiration. For a slightly different vegetable-and-spice balance, see the Slow Cooker Chicken and Chorizo Stew at Taming Twins.
Slow-Cooker Chicken and Chorizo Stew
Ingredients
Main Ingredients
- 100 g chorizo (remove the casing) Spanish chorizo gives smoky paprika notes, Mexican chorizo is softer and spicier.
- 3 pieces peppers, sliced Mix colours for sweetness.
- 400 g tinned tomatoes Use good-quality plum or chopped.
- 3 cloves garlic, minced
- 1 tbsp tomato purée Tomato paste.
- 500 g chicken thighs, deboned and skinless Thighs stay moist.
- 1 tbsp dried oregano
- 1 tsp paprika Use smoked paprika for extra smokiness.
- 1 tsp ancho chilli flakes
- ½ tsp chipotle chilli powder
- ½ tsp garlic powder
- 1 tsp sea salt
- ¼ tsp black pepper
- 300 ml water
- 1 tbsp cornflour (cornstarch), mixed with 2 tbsp water Used to thicken (optional).
Instructions
Preparation
- Remove the chorizo casing. Slice or roughly chop the chorizo.
- Brown the chorizo in a dry frying pan or in your slow cooker basin on the hob until slightly browned and the oil has released.
- Add the sliced peppers, tinned tomatoes, tomato purée, minced garlic, and 300 ml water to the slow cooker basin. Stir to combine.
- If needed, debone the chicken thighs and remove any skin. Pat them dry.
- Mix oregano, paprika, ancho flakes, chipotle powder, garlic powder, salt, and pepper. Sprinkle this spice mix evenly over both sides of each thigh.
- Place the seasoned thighs on top of the tomato-pepper mix in a single layer.
Cooking
- Cook on high for 4 hours or low for 6 hours, until the chicken is very tender.
- Remove the chicken, shred it with two forks, then return the shredded meat to the pot and stir through.
- If you want a thicker sauce, whisk the cornflour with 2 tbsp cold water and stir into the stew. Cook for another 20-30 minutes to thicken.
- Taste and adjust seasoning. Serve with rice, tortillas or a crisp salad, and finish with chopped chives or spring onions and crumbled feta.
