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.
Remove 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
Add the sliced peppers to your slow cooker along with the tinned tomatoes, tomato puree, garlic and water and stir everything together
If they aren’t already, debone your chicken thighs and remove the skin.
Sprinkle both sides of the chicken thighs with the oregano, paprika, chile flakes, salt and pepper and then lay them on top of the rest of the ingredients in the slow cooker
Cook for a further 30 mins and serve either with rice, salad or tortillas and sprinkle with chives or spring onions and some feta
I use a 3.5L slow cooker
Even if I buy chicken thighs de-boned and skinless, I always check them over to trim of any excess fat, remove any veins and check for any small bones that may have been missed