Slow Cooker Chicken and Chorizo with Potatoes Tips, FAQ & printable recipe

Tips for success

For a more vibrant finish, consider sprinkling a small amount of fresh chopped parsley over the dish just before serving. The brightness of fresh herbs provides a nice contrast to the deep, smoky flavors of the chorizo and the richness of the tomato sauce.

If the sauce appears too thin at the end of the cooking time, remove the chicken and potatoes, and simmer the sauce on the stovetop for a few minutes until it reaches the desired consistency.

If you prefer a thicker sauce, you can toss the potatoes in a teaspoon of cornstarch before adding them to the slow cooker. This will help thicken the braising liquid as the potatoes cook.

Additionally, ensure the potatoes are completely submerged in the liquid to prevent them from becoming discolored or drying out during the long cooking time. This simple step ensures a consistent texture for all the vegetables in the dish.

Variations

• Spicy Chorizo Variation: For those who enjoy more heat, add a pinch of red pepper flakes or a finely diced jalapeño pepper when adding the chorizo to the slow cooker. This will infuse the sauce with an extra layer of spice that complements the smokiness of the paprika.
• Vegetable-Packed Version: Incorporate additional vegetables such as bell peppers or sliced onions to add more color and texture. Simply layer them with the potatoes before adding the liquids. These vegetables will soften beautifully during the long cooking time and absorb the savory sauce.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Thaw in the refrigerator overnight and reheat in a pan over medium heat until steaming hot (165°F/74°C).

Store any leftovers in an airtight container to maintain freshness. The dish can be refrigerated for up to 3 days. To maximize quality, ensure the food has cooled to room temperature for no more than 2 hours before placing it in the refrigerator. When reheating, ensure the chicken is heated through to an internal temperature of 165°F (74°C) to maintain safety and quality.

This dish is an excellent candidate for making ahead, as the flavors often deepen after sitting for a day. You can assemble the raw ingredients in the slow cooker insert, cover it, and keep it in the refrigerator overnight.

In the morning, simply place the insert into the slow cooker base and start the cooking cycle. This makes it a convenient option for busy days when you want a meal ready by dinner time.

Serving ideas

Serve this dish directly from the slow cooker for a casual, family-style meal. It pairs beautifully with crusty bread, which is perfect for mopping up the flavorful, paprika-infused tomato sauce.

If desired, serve alongside a simple green salad or steamed vegetables like green beans to add a crisp, fresh element that balances the richness of the chorizo and the tender chicken.

For a more substantial meal, consider serving the chicken and potatoes over a bed of fluffy white rice or mashed potatoes. The sauce is versatile and works well with various grains or even pasta. Ensure that each serving includes a generous portion of the chorizo coins and potatoes, as they contribute significantly to the overall flavor profile and texture of the meal.

Frequently asked questions

Recipe card

Slow Cooker Chicken and Chorizo with Potatoes

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 4 lbs boneless skinless chicken thighs
• 8 oz fresh Mexican-style chorizo, sliced into coins
• 1 lb baby potatoes, halved
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 cup tomato sauce
• 1/2 cup chicken broth

Instructions

1. 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.
2. 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.
3. 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.

Estimated nutrition per serving

Calories

450

Protein

32 g

Carbohydrates

25 g

Fat

24 g

Fiber

3 g

Sugar

4 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.