Tuesday 7 November 2017

Slow cooker chicken and chorizo

We've had our first heavy frost of the year this week. It certainly sends a shock through the system when you leave the house in the morning to be greeted with bright sunshine combined with a vicious chill. With the evenings becoming dark so early it makes sense to have a good range of slow cooker recipes to fall back on. Coming home, opening the door and smelling your dinner cooking is one of life's little luxuries.

After making a macaroni cheese with chorizo we had half a ring of chorizo left. I didn't want to have it hanging around in the fridge for too long as the strong flavours can start to permeate other foods. Instead I decided to put it to good use and combine it with some chicken. On its own chicken can be a little boring but a bit of chorizo can jazz it up quite nicely. With the addition of the wholegrain mustard this dish is so tasty you'll be looking forward to cold days as an excuse to make it.

Equipment: Slow cooker/Crockpot, large frying pan, tongs/slotted spoon.


½ oz (15g) Butter
8 Chicken drumsticks or thighs
3oz (85g) Chorizo, diced
1 Red onion, sliced
2tbsp (30ml) Plain flour
1 Pint chicken stock
1tbsp (15ml) Wholegrain mustard
Pepper to taste


Pre-heat the slow cooker to HIGH.
Melt the butter in the frying pan and then add the chicken pieces.
Brown the chicken all over and then transfer to the slow cooker using tongs or a slotted spoon.
In the remaining fat fry the onion and chorizo until the onion starts to soften.
Stir in the flour and cook for a minute.
Pour in the chicken stock and stir in the mustard and pepper. Bring to the boil and then pour over the chicken.
Cook on LOW for 8-10 hours or HIGH 4-6.

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