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Slow Cooker Recipes > Poultry Recipes

Spanish Chicken Casserole

Spanish Chicken Casserole

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Spanish Chicken Pot is rated / 5 based on votes.

Print Recipe

Preparation time: 30 minutes
Slow Cooker Size 5L+
Serves: 6
Cooking time: 9-10 hours low

The usual chicken casserole will surely turn into a delicious delicacy with authentic Mediterranean flavour if added with spicy chorizo.


  • 6 chicken thighs
  • 6 chicken drumsticks
  • 2 x 400g (13oz) cans of chopped tomatoes
  • 150g (5oz) piece of chorizo sausage (diced)
  • 750g (1Żlb) baby new potatoes cut to pieces
  • 450ml (ż pint) hot chicken stock
  • 2 tablespoon olive oil
  • 1 large onion
  • 2-3 cloves garlic
  • 3 tablespoon plain flour
  • 65g (2Żoz) pitted black olives
  • Salt & pepper
  • Basil or rosemary to garnish
  • Crusty bread


  1. Preheat your cooker. Place oil in large frying pan then heat. Fry chicken in batches until brown on both sides. Drain and place on plate.
  2. Add onion and let fry for 5 minutes. Mix garlic and flour and stir. Season canned tomatoes and chorizo with salt and pepper. Bring it to a boil.
  3. Place chicken and potatoes in cooking pot. Add tomato mixture, stock, olives, and rosemary. Replace lid and cook on low heat for 8-10 hours.
  4. Place in shallow dishes and evenly sprinkle with basil or rosemary if you would like.
  5. Serve with warm crusty bread.

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