I LOVE the revelation that slow cookers are fantastic to use in summer months as well as winter. No doubt that a hearty, comforting stew in winter always hits the spot, but we can create a lighter Mediterranean-style casserole that’s perfect for warmer days too, with no hot oven or hob to contend with and very little prep involved. That’s where this Slow Cooker Chicken and Chorizo Stew comes in. It is packed with flavour and all we have to do is stick it all in together and switch on. All hail the summery dump bag recipes!
Why you’ll love this Slow Cooker Chicken and Chorizo recipe
⭐️ No browning or pan-frying necessary ⭐️ Packed with punchy flavours ⭐️ Leftovers freeze brilliantly
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In the freezer This recipe freezes well. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Alternatively, you can freeze all of the ingredients in a bag raw as a ‘dump’ meal and then cook. If you’d prefer to make this in the oven instead. Be sure to use a lidded casserole dish and cook it at 180C for about 1-1.5 hours or until the meat is soft and tender. You will need to add additional liquid (water or more tomatoes) to the pot to ensure it doesn’t dry out (a cup or two and keep an eye on it) as cooking in an oven can dry out in a way that a slow cooker doesn’t. Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
