Slow Cooker Chicken & Chorizo Stew

Chicken and chorizo in a rich tomato sauce with a subtle warmth, this Slow Cooker Chicken & Chorizo Stew is perfect for a cold winter night served with rice or tortillas and salad and a dollop of soured cream.

📝 Ingredients

• 100 g chorizo
• 3 peppers (sliced)
• 400 g tinned tomatoes
• 3 garlic cloves (minced)
• 1 tbsp tomato puree
• 500 g chicken thighs (deboned and skinless)
• 1 tbsp oregano
• 1 tsp paprika
• 1 tsp ancho chilli flakes
• 1/2 tsp chipotle chilli powder
• 1/2 tsp garlic powder
• 1 tsp sea salt
• 1/4 tsp black pepper
• 300 ml water
• 1 tbsp cornflour mixed with 2 tbsp water

👨‍🍳 Instructions

1. 1Remove the 'skin' from the chorizo and fry either in a dry pan or in your slow cooker basin on the hob (you’ll know if your slow cooker has this function). You just want the chorizo to get slightly browned and release its oil
2. 2Add the sliced peppers to your slow cooker along with the tinned tomatoes, tomato puree, garlic and water and stir everything together
3. 3If they aren’t already, debone your chicken thighs and remove the skin.
4. 4Sprinkle both sides of the chicken thighs with the oregano, paprika, ancho chilli flakes, ancho chilli powder, garlic powder, salt and pepper and then lay them on top of the rest of the ingredients in the slow cooker
5. 5Cook for 4 hours on high or 6 on low before removing the chicken. Shred the chicken before adding back to the slow cooker and stirring everything together
6. 6If you want the sauce to thicken, add the cornflour and water mix and stir through
7. 7Cook for a further 30 mins and serve either with rice, salad or tortillas and sprinkle with chives or spring onions and some feta