Slow Cooked Chicken Chorizo-Free

I threw this together on a rainy Tuesday when I had chicken thighs defrosting and no chorizo in sight. The slow cooker was my backup plan, and honestly, the smoky paprika did all the heavy lifting. By dinnertime, the whole kitchen smelled like a Spanish courtyard, and no one even noticed the missing sausage.

The first time I made this, my neighbor knocked on the door asking what was cooking. I served it over rice with crusty bread on the side, and she kept saying it tasted richer than any chorizo stew she'd had. That's when I realized the spices were doing something magic.

Ingredients

• Boneless, skinless chicken thighs: They stay juicy even after hours of slow cooking, unlike breast meat which can dry out and turn stringy.
• Smoked paprika: This is your chorizo stand-in, giving that deep, smoky backbone without any meat at all.
• Red bell peppers: They sweeten as they cook and add pops of color that make the stew feel vibrant and alive.
• Canned chickpeas: They soak up the tomato broth and give the dish heartiness, plus they hold their shape beautifully.
• Baby potatoes: Quartered, they cook through without falling apart and add a comforting, earthy note.
• Chicken stock: Use a good quality one if you can, it becomes the soul of the stew and carries every spice.

Instructions

Brown the chicken:

Heat olive oil in a large skillet over medium-high heat and sear the chicken chunks for 3 to 4 minutes until golden. Transfer them to your slow cooker or casserole pot, leaving the flavorful bits behind in the pan.

Sauté the vegetables:

Toss the onion, garlic, peppers, and carrots into the same skillet and cook for about 5 minutes until everything softens and smells sweet. The onions should turn translucent and the edges start to caramelize slightly.

Bloom the spices:

Stir in the smoked paprika, sweet paprika, cumin, cayenne, and oregano, cooking for just 1 minute. You'll know it's ready when the spices become fragrant and coat the vegetables like a rusty red blanket.

Combine everything:

Scrape the spiced vegetables into the slow cooker with the chicken, then add potatoes, tomatoes, chickpeas, bay leaf, and stock. Season generously with salt and pepper, then give it all a good stir.

Cook low and slow:

Cover and set your slow cooker to low for 6 hours or high for 3 to 4 hours. If using the stovetop, bring it to a gentle simmer, cover, and let it bubble quietly for 1.5 to 2 hours, stirring now and then.

Finish and serve:

Fish out the bay leaf, taste the broth, and adjust the seasoning if needed. Ladle into bowls and scatter fresh parsley on top if you have it.

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One Sunday, I doubled the batch and froze half in containers. Weeks later, when I had nothing planned for dinner, I reheated it straight from frozen and it tasted even better than the first time. That's when this stew became my secret weapon.

Serving Suggestions

I love serving this over fluffy white rice or with thick slices of crusty bread to soak up every drop of the tomato broth. A simple green salad on the side with lemon vinaigrette cuts through the richness perfectly. Sometimes I add a handful of baby spinach in the last 10 minutes just to sneak in more greens.

Storing and Reheating

This stew keeps beautifully in the fridge for up to 4 days and actually tastes better the next day after the flavors marry overnight. Reheat gently on the stovetop with a splash of stock or water if it's thickened too much. You can also freeze it in portions for up to 3 months, just thaw in the fridge before reheating.

Customization Ideas

If you want to make this vegetarian, swap the chicken for extra chickpeas or white beans and use vegetable stock instead. You can also add a handful of chopped kale or spinach in the final minutes for extra nutrition. For more heat, double the cayenne or toss in a chopped fresh chili when you sauté the vegetables.

• Try adding a splash of sherry vinegar at the end for brightness and acidity.
• Swap baby potatoes for sweet potato chunks if you want a hint of sweetness.
• Stir in a spoonful of tomato paste with the spices for a thicker, richer base.

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This stew has become my go-to when I want something warm, filling, and completely fuss-free. It never disappoints, and it always feels like a quiet victory when dinner smells this good with so little effort.