Slow Cooked Chicken And Chorizo Stew

A great Mediterranean twist on a chicken based stew and ideal for cool summer evenings or freezing winter nights, this slow cooked chicken and chorizo stew is an easy to make, flavoursome and filling dish. Follow our step-by-step guide, below, and you can’t go wrong…


  • 4 chicken breasts
  • 2 tins of chopped tomatoes
  • 1 large onion, chopped
  • 1 chorizo sausage, chopped
  • 1 courgette, chopped
  • 1 red pepper, chopped
  • 450g (1lb) large potatoes, diced
  • 1-2 teaspoons chilli powder (choose heat to suit taste)
  • 2 tablespoons cooking oil
  • 2 cloves of garlic, chopped or crushed
  • 1 tablespoon of tomato puree
  • 250ml (1/2 pint) of chicken stock
  • 200g pitted black olives
  • Soured cream
  • Fresh coriander


  • Slow cooker
  • Frying pan
  • Large pan


  • Preparation time: 30 minutes.
  • Cooking time: 5 – 8 hours
  • Serves – 4

Dice the potatoes, boil and simmer for 10 minutes while preparing the rest of the food.

Chop the onions and the chorizo before placing them into the frying pan with the chicken breasts and 2 tablespoons of cooking oil, frying for two or three minutes, enough to sear the chicken.

Chop the red pepper and courgette and add to the slow cooker pot along with the chopped tomatoes, chicken stock, tomato puree, garlic, potatoes and a splash of red wine if you have any to hand.

Add the onions, chicken and chorizo from the pan, including the juices and add the chilli powder before cooking on a low or medium heat for between five and eight hours.

As this is being cooked in a slow cooker there’s no real need to keep checking but you should keep an eye on the time and add the olives around 30 minutes before cooking is complete.

When cooked, serve into a bowl, before topping with soured cream and a sprinkle of chopped coriander.

As an accompaniment, serve with crusty bread and olive oil and a glass of red or white Rioja.

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