Chicken and chorizo crock-pot casserole

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Serves: 4

By TastesLikePanda

(1 Vote) 2


  • 450ml chicken stock (or enough to cover)

  • 1 large onion

  • 1 splash extra virgin olive oil

  • 1 chorizo (around 4-6")

  • 800g new potatoes

  • 8 chicken thigh (boneless and skinless are best)


  1. Quarter and half the new potatoes (depending on size) and place in the slow cooker.
  2. Dice the chorizo into small pieces and fry gently in a splash of olive oil, to release the oils in the sausage.
  3. Peel and roughly chop the onion, then gently fry in the chorizo and oil for one or two minutes. Take out of pan with a slotted spoon and scatter on top of the potatoes.
  4. In the now-hot pan, quickly brown the chicken pieces then add to the potato/onion/chorizo.
  5. Top up with hot chicken stock, covering the chicken pieces, then put the lid on. Cook on a medium heat for at least 6-8 hours. Serve with a crusty bread

Handy Hint

We like very thick gravy so I take the chicken/potatoes etc out of the stock and whisk in some instant gravy powder to thicken it up!

Additional Information

  • Egg Free

  • Chicken

  • Slow cooker

  • Can Freeze

  • Potato

  • sausage

  • spanish

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Your comments

  • Auntierosemary 03/01/15 20:26

    I made this today and it was gorgeous. Instead of adding gravy granules at the end, I made a sauce with oil, flour and the liquid from the stew and then mixed it back in with the chicken and potatoes. So nice my kids even ate it, well one of them did. Thanks for the recipe!

  • TastesLikePanda 09/03/11 16:01

    So easy and wonderful to come home and just pour into a big bowl and eat. Also good if people need to eat at different times, as it can be kept hot for ages in the slow cooker on 'low'