Chicken & Chorizo Stew (Slow Cooker)

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Ready in:

This one has been in my recipe binder for years. We enjoy it all year round, because, for a stew, it’s not heavy. Spanish inspired flavours, goes lovely with a hunk of crusty bread and a large glass of red. The kids like it, and the best thing about it is that it’s all dumped in the slow cooker in the morning and you have a lovely meal when you get home.


  • 4 chopped chicken breasts or 6-8 skinless chicken thighs
  • 2 tins of chopped tomatoes
  • 1 large diced onion
  • 150g chopped chorizo
  • 500g chopped new potatoes
  • 2 crushed garlic cloves
  • Handful of sliced olives (any colour)
  • 1 tbsp tomato puree
  • ½ tsp smoked paprika
  • ½ pint chicken stock
  • Glug of red wine (optional)
  • Salt, pepper


1Dump all the raw ingredients into the slow cooker (except olives). You may wish to sample the wine at this stage.
2Cook on low for 6-8 hours (check in case it needs more liquid).
3At the end of cooking time, shred chicken with a fork, add olives and leave the lid off for ½ hour to thicken sauce.
4Serve with crusty bread.


I often pre-prepare this dish in what I call a ‘slow cooker dump bag’. All the chopped ingredients go raw into a freezer bag (I leave the chopped tomatoes and stock out until I cook it as they take up a lot of room!) defrost the day before you need it and in the morning just tip everything into the slow cooker. Major time saver! Leftovers can be frozen if cooked from fresh.

By Emma Dunn

Founder of MGF, Helen is a mum of four who spends way too much time on the interweb and not enough time in bed. She loves wearing her dressing gown, car boot sales and watching TV programmes featuring food. Her specialist subjects include 'how to overfill your car boot' and 'how to avoid dusting'. Follow her at Twitter: @Ginfund, Facebook: @MGFund, Instagram: @mummysginfund and online: