Slow Cooker Chicken and Chorizo with Potatoes Step-by-step instructions

Before you start

Before beginning, ensure the chicken thighs are fully thawed if they were frozen. Slice the chorizo into uniform coins to ensure they cook at the same rate.

Wash and halve the baby potatoes, keeping them roughly the same size to ensure they become tender at the same time as the chicken. Have the tomato sauce and chicken broth measured and ready to combine for the braising liquid.

Instructions

Preparation and assembly

1. 1Assemble the ingredients
   Place the boneless skinless chicken thighs in the bottom of the slow cooker, tiling them snugly to ensure even cooking. Scatter the sliced chorizo coins and halved baby potatoes over the chicken layer.
   Look for The slow cooker should be filled with chicken at the base, topped with chorizo and potatoes.
   Tip Ensure the chicken is in a single, snug layer so it cooks evenly in the sauce.

At this stage, the slow cooker contains the raw chicken at the bottom, topped with a layer of chorizo coins and baby potatoes. The ingredients are neatly arranged, setting the stage for even heat distribution during the cooking process. Ensure the slow cooker is on a stable, heat-resistant surface before proceeding to add the seasonings and the cooking liquids.

Seasoning and braising liquid

2. 2Season and add liquid
   Evenly dust the chicken, chorizo, and potatoes with the smoked paprika and garlic powder. Pour the combined tomato sauce and chicken broth over the top of the ingredients. Cover the slow cooker with the lid.
   Look for The liquid should partially submerge the ingredients, providing enough moisture for braising.
   Tip Mixing the tomato sauce and broth before pouring ensures the seasonings are well-distributed throughout the cooking vessel.

The dish now features a dusting of smoked paprika and garlic powder over the ingredients, with the tomato sauce and broth mixture poured over the top.

The liquid should settle around the ingredients, creating a moist environment. Once the lid is placed, the slow cooker is ready to begin the long, low-heat process that will transform the raw components into a cohesive meal.

Final cook and resting

3. 3Slow cook and serve
   Cook on low for 4 hours until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender. Allow the chicken to rest for 5 minutes before serving.
   Look for The sauce will be thick and fragrant, and the chicken should be soft and easily pierced with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the temperature of the thickest part of the chicken thigh to ensure it is cooked through safely.

After four hours, the chicken is fully braised, the chorizo is cooked through, and the potatoes are tender. The kitchen should be filled with the savory aroma of the paprika and tomato sauce. Check the internal temperature of the chicken to ensure it has reached 165°F (74°C). Allow the dish to rest for 5 minutes to let the juices redistribute before serving.

Common mistakes

A common mistake is using chicken breasts instead of thighs, which can lead to dry and stringy meat when cooked for long periods in a slow cooker. Another error is neglecting to ensure the chicken is in a single, snug layer; crowding or stacking can prevent even cooking.

Additionally, ensure the lid is properly seated during the entire cooking process to trap the steam, which is essential for the braising process and prevents the sauce from drying out.

How to tell it’s done

The dish is considered done when the chicken thighs are tender enough to be pulled apart with a fork and have reached an internal temperature of 165°F (74°C).

The potatoes should be soft when pierced with a paring knife. The sauce should be thickened and fragrant. Always use a meat thermometer to verify the temperature of the chicken to ensure food safety before serving.

• Poultry: 165°F (74°C) in the thickest part
• Ground meat: 160°F (71°C) in the thickest part