Slow Cooker Spanish Chicken

A slow-cooked stew packed with Mediterranean flavour from chorizo, olives, tomatoes and peppers — mop up the sauce with bread.

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Recipe Info
Servings: 6
Prep: 15m
Cook: 6h 20m
Total: 6h 35m
Ingredients
  • 2 tbsp olive oil
  • 1 Spanish onion, halved and sliced
  • 12 large bone-in chicken thighs, skin removed
  • 225g pack chorizo picante, thickly sliced
  • Pack of 3 mixed colour peppers, cut into chunks
  • 150g (drained weight) pitted Spanish pimento-stuffed green olives
  • 300ml dry white wine (serve the rest of the bottle with the meal)
  • 300ml chicken stock
  • 1 tbsp tomato purée
Instructions
  1. Heat the olive oil in a large frying pan. Fry the sliced onion for about 5 minutes until golden.
  2. Tip into the slow cooker pot, then fry the chicken thighs and chorizo in the same pan until starting to colour — do this in two batches.
  3. Add to the slow cooker with the peppers and olives.
  4. Tip the wine, stock and tomato purée into the pan. Scrape up any bits stuck to the bottom, then tip into the slow cooker, cover and cook on low for 6 hours.
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