Slow-Cooker Chicken and Chorizo Stew
A hands-off, smoky, tomato-rich stew featuring tender shredded chicken and chorizo, ideal for busy weeknights or feeding a crowd.
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.
Notes
For a sweeter spin, swap one pepper for a roasting tomato, or use chicken breast if careful not to overcook. Serve with crusty bread or roasted cauliflower for low-carb options. Store in an airtight container for up to 3–4 days in the fridge or freeze for up to 3 months.