Skip to Content

Chicken And Chorizo Casserole In The Slow Cooker

Sharing is caring!

This chicken and chorizo casserole is the perfect comfort food. It will warm you up, feed your soul and make your house smell amazing to boot!

Why You’ll Love Our Chicken And Chorizo Casserole Recipe

⭐️ If you love to gather the family around the table or snuggle up in a chair in front of the TV with a bowl of total comfort food then this is the chicken and chorizo dish for you!

⭐️ Not only is our slow cooker chicken recipe super easy to prepare – just literally throw the ingredients into the slow cooker pan, stir and just leave the slow cooker to do its thing.

⭐️ It’s got a really tasty Spanish chicken style vibe and all you’ll really need to serve on the side of our chicken and chorizo stew is some nice crusty bread for dipping in and mopping up the juices.

chicken and chorizo slow cooker stew with a side serving of crusty black olive ciabatta loaf and a plate of chopped flat leaf parsley

Ingredients For Chicken And Chorizo Casserole

Our Chicken and Chorizo Casserole is packed to bursting with delicious, tasty ingredients!

chicken and chorizo slow cooker stew ingredients on a white table - chicken breast, chorizo, tinned tomatoes, butter beans, peppers, potatoes, black olives, spices
  • Chicken Breast – chopped into bite size pieces
  • Chorizo – we used the regular one, but you can use the spicy hot one if you prefer. You need to peel off the papery case and chop the chorizo into chunks.
  • Chopped Tomatoes – we used 2 cans of the Cirio Polpa tomatoes
  • Tomato Puree
  • Red Onion – roughly chopped
  • Potatoes – peeled and diced into bitesized pieces
  • Smoked Paprika
  • Dried Oregano
  • Brown Sugar
  • Garlic Powder
  • Salt and Black Pepper – adjust to your own tastes
  • Pitted Black Olives
  • Peppers – roughly chopped
  • Butter Beans – cooked and ready to use from a can

How To Make Chicken And Chorizo CAsserole

Prep Time – 15 minutes / Cook Time 3 hours 30 minutes (approx)

  1. Add the first lot of ingredients to the Crockpot – Put the chicken, chorizo, chopped tomatoes, tomato puree, red onion, potato chunks, smoked paprika, dried oregano, brown sugar, garlic powder into the slow cooker pan.
  2. Season with salt and black pepper. Remember that chorizo is salty and the olives added later are also salty so you won’t need to add very much if any!
  1. Mix the ingredients together using a wooden spoon, Put the lid onto the slow cooker pan and leave it to cook on high for 2 hours 30 minutes.
  2. Then remove the lid, add the black olives, chopped peppers and the can of butter beans. Give everything a stir, put the lid back on, then continue to cook on high for a further 1 hour. check that the chicken is thoroughly cooked through properly with no pink remaining before serve.
  3. To serve – spoon into bowls and eat with plenty of crusty bread for dunking.
bowl full of chicken and chorizo slow cooker stew with slices of black olive ciabatta

⭐ I think chicken breasts in the slow cooker just cook better on high. They stay juicier. But if you need to cook this casserole on low, you can and it’ll take around 6-7 hours. Just check the chicken is cooked through properly.

⭐ You can swap the chicken breasts for skinless boneless chicken thighs, I’d advise this if you are cooking the casserole on low for the longer cook time.

⭐ You can store leftover chicken and chorizo casserole in an air tight container in the refrigerator and eat next day. Or freeze for up to 3 months. Defrost thoroughly before reheating.

⭐ And, if you love your casserole creamy… you can pour in around 5oz (150ml) heavy cream around 30 minutes before the end of the cooking time.

More Easy Slow Cooker CHICKEN Recipes

Get More Casserole Recipes, Chicken Breast Recipes And Spanish Recipes Here

Need Some New Family Meal Ideas?

Check out our meal planning here – it’s filled with recipes, meal planning tips and pre-filled printable meal plans weekly or seasonally. We’ve got hundreds of the BEST family recipes and meal ideas  your whole family will LOVE!

Hey, let us know how you get on making the Crockpot Chicken and Chorizo Casserole and you can share your foodie photos with us on Instagram or Facebook. And if you get a second we’d love for you to rate the recipe on the card below ⭐️

bowl full of chicken and chorizo slow cooker stew with slices of black olive ciabatta

Chicken And Chorizo Casserole in the Slow Cooker

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 45 minutes

A delicious warming Spanish chicken style casserole - easy dump and go cooking instructions, perect for busy families!

Ingredients

  • 500g chicken breast - diced (around 1lb)
  • 220g chorizo - peeled and chopped (around 8oz)
  • 800g canned chopped tomatoes (28oz crushed tomatoes)
  • 2 tbsp tomato puree
  • 1 red onion - peeled and diced
  • 500g new potatoes - peeled and diced (around 1lb)
  • 1 tbsp smoked paprika
  • 2 tsp dried oregano
  • 2 tsp brown sugar
  • 1/2 tsp garlic powder
  • Pinch salt
  • Pinch black pepper
  • 200g pitted black olives (around 7oz)
  • 2 peppers - chopped
  • 400g canned butter beans (14oz)

Instructions

  1. Add the first lot of ingredients to the Crockpot – Put the chicken, chorizo, chopped tomatoes, tomato puree, red onion, potato chunks, smoked paprika, dried oregano, brown sugar, garlic powder into the slow cooker pan.
  2. Seaason with salt and black pepper. Remember that chorizo is salty and the olives added later are also salty so you won’t need to add very much if any!
  3. Mix the ingredients together using a wooden spoon, Put the lid onto the slow cooker pan and leave it to cook on high for 2 hours 30 minutes.
  4. Then remove the lid, add the black olives, chopped peppers and the can of butter beans. Give everything a stir, put the lid back on, then continue to cook on high for a further 1 hour. check that the chicken is thoroughly cooked through properly with no pink remaining before serve.
  5. To serve – spoon into bowls and eat with plenty of crusty bread for dunking.

Notes

Cook On Low - if you need to cook this casserole on low, you can and it’ll take around 6-7 hours. Just check the chicken is cooked through properly

Storing Leftovers - You can store leftover chicken and chorizo casserole in an air tight container in the refrigerator and eat next day. Or freeze for up to 3 months. Defrost thoroughly before reheating.

What To Serve With - this Spanish style casserole goes great with air fryer new potatoes, herb and butter rice or cheesy mash.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 825Total Fat: 32gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 155mgSodium: 1203mgCarbohydrates: 70gFiber: 16gSugar: 15gProtein: 67g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

Did You Enjoy This Recipe?

Check Out Our Facebook! and Leave A Comment Below If You Enjoyed This Recipe!

Skip to Recipe