Chicken and Chorizo Stew Slow Cooker
Indulge in the rich, smoky flavors of this Chicken and Chorizo Stew made effortlessly in a slow cooker. Tender bone-in chicken thighs pair perfectly with savory chorizo, sweet red bell peppers, and aromatic spices like smoked paprika, cumin, and oregano. Slow-cooked to perfection in a hearty tomato and chicken broth base, this stew boasts layers of bold, comforting flavors. With just 20 minutes of prep time, the slow cooker does the rest, making it an ideal dish for busy weeknights or cozy weekends. Serve over rice, with crusty bread, or simply on its own, and garnish with fresh parsley for an irresistible, crowd-pleasing meal. Perfect for families or entertaining, this recipe combines ease and elegance in every bite.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skinless)
- 200 grams Chorizo sausage (sliced into thick rounds)
- 1 medium Yellow onion (diced)
- 4 cloves Garlic cloves (minced)
- 1 medium Red bell pepper (sliced)
- 400 grams Canned diced tomatoes (with juice)
- 250 ml Chicken broth
- 2 teaspoons Paprika (smoked or sweet)
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 piece Bay leaf
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Brown the chicken thighs for 3-4 minutes per side until golden. Remove and set aside.
In the same skillet, add the remaining tablespoon of olive oil and sauté the chorizo slices for 2-3 minutes until slightly crisp. Remove and set aside.
Add the diced onion and garlic to the skillet and cook for 2-3 minutes until softened and fragrant. Add the paprika, cumin, and oregano, stirring for 1 minute to toast the spices.
Place the browned chicken thighs into the slow cooker. Add the sautéed chorizo, onion, and garlic mixture on top.
Layer the sliced red bell pepper over the chicken and chorizo, followed by the canned diced tomatoes, chicken broth, bay leaf, salt, and black pepper.
Cover the slow cooker and cook on low for 6 hours or on high for 3-4 hours. The chicken should be tender and easily shred with a fork.
Remove the bay leaf before serving. Garnish with fresh chopped parsley and serve with crusty bread, rice, or potatoes.
Nutrition Facts
Calories |
2131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.6 g | 188% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 6593 mg | 287% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 23.9 g | ||
| Protein | 148.0 g | 296% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 303 mg | 23% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3260 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
