This slow cooker chicken and chorizo is absolutely loaded with flavour! It’s rich, hearty, and delicious comfort food that’s perfect for a no-fuss dinner.
The ULTIMATE Chicken and Chorizo Recipe
The great thing about a slow cooker recipe is the fact you can just flick it on and leave it to do its magic. However, if I’m leaving something to cook for up to 8 hours it best be darn flavoursome when it comes out the other end. That’s something I was conscious of when working on this recipe.
One of the very first things you can do to work in extra flavour to this dish is fry the chicken before placing in the slow cooker. By doing this you build a nice golden crust on the chicken where the meat caramelizes on the hot pan. This is bonus flavour you simply won’t get by plonking the raw chicken straight into the slow cooker. Same with the onions and peppers, I fry them over high heat to char them slightly, just to add a gentle smoky flavour.
Do you need to cook chicken before putting it in a slow cooker?
Short answer – no. There’s little difference in texture between frying and not frying, but there is a difference in flavour, so it’s definitely something I recommend doing if you’ve got the time. If you’re throwing the chicken straight in the slow cooker I recommend trimming any fat beforehand as you won’t have a chance to render this down in the pan.
Best cut of chicken to use?
Chicken thighs work best as they tend to be more flavoursome than breast. You can use boneless or bone in, but in both cases you’ll want to remove the skin.
Process shots: heavily season thighs and add to pan over high heat with oil (photo 1), flip when golden then place in slow cooker (photo 2), add peppers and onion to pan (photo 3), stir in garlic then place in slow cooker (photo 4).
Slow Cooker Chicken and Chorizo
Frying the chicken, onions and peppers is the only pre-cooking you’ll need to do, it’s smooth-sailing from here out, promise!
Once you pop in all the ingredients you want to add chicken stock and chopped tomatoes – both of these will help create the sauce. At the start it may seem like there isn’t enough liquid, but as the stew cooks it squeezes all the moisture from the veg which help create the sauce.
How long do I need to slow cook for?
I’ve tried this recipe on both low and high settings and the difference is negligible. I find best results come when cooked on high for 4 hours or low for 7-8hours.
Can you overcook in a slow cooker?
You can, so I don’t recommend going too much over those timings (more leeway on low settings, going over an hour or so won’t hurt). You’ll notice the top of the stew start to dry up and the edges of the sauce start to burn if you slow cook for too long.
Process shots: add everything into a slow cooker (photo 1), give it a good mix (photo 2), pop lid on and slow cook (photo 3).
Serving Chicken and Chorizo
When it comes to serving this dish I usually serve individual portions with buttered bread, but it’s hearty enough to serve by itself. If you want to bulk out the meal more you could serve with rice or mash. If you want to add a little ‘something something’ then crumbled feta and finely diced fresh parsley goes nicely on top.
If you’re looking for another delicious chicken and chorizo recipe check out my Chicken and Chorizo Bake, Cheesy Chorizo Hasselback Chicken and my Chicken and Chorizo Pasta!
If you’re looking for more similar recipes check out these beauties too:
Delicious Hearty Dinner Recipes
- Slow Cooker Chicken Curry
- Red Wine Chorizo Bolognese
- Spanish Chicken Tray Bake
- Chipotle Roasted Chicken
Alrighty, let’s tuck into the full recipe for this slow cooker chicken chorizo shall we?!
How to make Slow Cooker Chicken and Chorizo (Full Recipe & Video)
Slow Cooker Chicken and Chorizo
Equipment
- Slow Cooker
- Large Frying Pan & Wooden Spoon
- Tongs
- Sharp Knife & Chopping Board
- Serving Spoon
Ingredients
- 4 large bone-in Chicken Thighs (see notes)
- 7oz / 200g Spanish/Cured Chorizo, diced into bite sized chunks
- 1 cup / 240ml Chicken Stock
- 1x 14oz/400g can of Chopped Tomatoes
- 1x 14oz/400g can of Butter Beans, drained (can sub Cannellini or other large bean)
- 1/2 - 1 cup of Mixed Olives
- 8 Sun Dried Tomatoes, halved
- 2 Peppers, cored & diced into large chunks
- 2 small Red Onions, peeled & quartered
- 3 cloves of Garlic, finely diced
- 2 tbsp Tomato Paste
- 2 tsp Smoked Paprika
- 1 tsp Cumin
- 1 tsp Honey (can sub sugar)
- 1 sprig of Fresh Rosemary
- 1 Bay Leaf
- splash of Vegetable Oil
- Salt & Pepper, to taste
Instructions
- Chicken: Remove skin if there is any then generously season both sides of the chicken with salt and pepper. Add a drizzle of oil to a pan over high heat and add chicken. Fry both sides until nice and golden then place into the slow cooker. No need to cook them right through, this step is just to render down the fat and build extra flavour in the crust.
- Fry Veg: Place pan back on high heat and add onions and peppers to the leftover fat. Fry for a couple of minutes until they begin to char, then add in garlic and fry for another 1 min longer. Scrape everything into the slow cooker.
- Slow Cooker: Into the slow cooker add in chorizo, olives, sun dried tomatoes, tomato paste, chopped tomatoes, chicken stock, smoked paprika, cumin, honey, rosemary, bay leaf, a good pinch of salt and pepper and the beans (or you can add them towards the end to prevent them getting too soft). Give it all a good mix then place on the lid and slow cooker on high for around 4 hours or low for around 7 hours. The dish is ready when the chicken is fall apart tender.
- Serve: Take off the lid and keep on warm or low for 10-15mins, just to let the steam escape and allow the liquid to thicken/reduce slightly. Serve up and enjoy! (suggestions in notes below)
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
If you loved this Chicken and Chorizo recipe then be sure to Pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!
Hi Chris, is there any substitute for bell peppers? I am tragically allergic to them but really love your recipes and can’t wait to buy your cookbook as the recipes on your site are some of the best I have ever tried! Can’t wait to buy it but still not available in the U.S. Any suggestions for bell pepper substitutions would be very appreciated as they send me to the hospital, all other peppers I eat, no problem. Thanks and can’t wait to try this otherwise!
Hey Sally! I’d probably just leave the peppers out 🙂 C.
Made this last night for 6 people. Went down an absolute storm. I upped the ingredients a little, added 12 bone in skinless thighs as three big chaps to feed. Aside from that made it exactly to the recipe for 6. Served it with your roasted baby potatoes, wow how quick and easy were they. Also an olive bread with butter to mop up the juices. Thankfully a little left for us two tonight to enjoy again. Thanks for a brilliant, easy supper. Will definitely make again
So pleased to hear this went down well, Amanda! Thanks so much for the review 🙂 C.
Please can you tell me if this recipe is suitable for freezing.
If you thaw in the fridge and reheat until piping hot again I’m sure it’ll be just fine! C.
Could I use chicken drumsticks instead of thighs?
The meat itself would work great for slowcooking, but the skin would be soggy and leak out a lot of fat into the sauce. If you don’t mind that then you could certainly give it a go! C.
Please can you advise if this recipe can be cooked in the oven on a low heat? No longer have a slow cooker
Hey Sarah! I imagine it definitely could be, but unfortunately I haven’t tested it myself so couldn’t offer times and temps! C.
I followed the recipe to the letter (except I used chickpeas instead of butter beans and used 6 chicken thighs) and it is absolutely delicious (eating it now). Incredible depth of flavour. Thank you!
So great to hear, Phil! Thanks so much for popping back for a review 🙂 C.
I didn’t know what to cook today luckily an email from Chris landed in my in box with this yummy recipe don’t have any butter beans, hence I put some new potatoes and still cooking. Just had a little taste of it and absolutely yummy
Thank you and bless you Chris for saving my day . So grateful I have found you on Pinterest
Ah this is so lovely to read! Thanks so much for following along and hope you enjoy the recipe 🙂 C.
It was absolutely yummy we just loved it and ate it all thank you ever so much ❤️
Just made this and was delicious!
Thoughts on freezing?
Thanks, Hayley! Glad it went down well. I imagine freezing will work just fine. Just allow it to completely cool then tightly store, then thaw in the fridge and reheat until piping hot again. C.
This sounds incredible! I just wondered what would be the best way to reheat any leftovers?
Hi Neil! I’d probably place it in a baking dish with a dash of extra stock or water, then cover and bake at 180C/350F until piping hot through the centre again. C.
Absolutely superb! So so tasty and very filling. I make it with 3-4 chicken breasts. Always brown them on the pan first.
I have served this to many friends and all have loved it. Thank you
So great to hear, Anne! Thanks so much for the review 🙂 C.