SLOW-COOKER CHORIZO BREAKFAST CASSEROLE
Steps:
- In a large skillet, cook chorizo, onion, red pepper and jalapenos over medium heat until cooked through and vegetables are tender, 7-8 minutes, breaking chorizo into crumbles; drain. Cool slightly., In a greased 5-qt. slow cooker, layer a third of the potatoes, chorizo mixture and cheese. Repeat layers twice. In a large bowl, whisk eggs, milk and pepper until blended; pour over top., Cook, covered, on low 4-4-1/2 hours or until eggs are set and a thermometer reads 160°. Uncover and let stand 10 minutes before serving. If desired, top with chopped avocado and tomato.
Nutrition Facts : Calories 512 calories, Fat 32g fat (12g saturated fat), Cholesterol 350mg cholesterol, Sodium 964mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.
SLOW-COOKER SPANISH CHICKEN
This slow-cooked stew is packed with Mediterranean flavour from chorizo, olives, tomatoes and peppers. The meat will fall off the bone - mop up the sauce with bread
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 6h35m
Number Of Ingredients 9
Steps:
- Heat 2 tbsp olive oil in a large frying pan. Fry 1 sliced Spanish onion for about 5 mins until golden.
- Tip into the slow cooker pot (we used a 6.5-litre model), then fry 12 large bone-in skinless chicken thighs and 225g thickly sliced chorizo picante in the same pan until starting to colour - you will need to do this in two batches.
- Add to the slow cooker with 3 mixed colour peppers, cut into chunks and 150g pitted Spanish pimento stuffed green olives.
- Tip 300ml dry white wine, 300ml chicken stock and 1 tbsp tomato purée into the pan.
- Scrape up any bits stuck to the bottom, then tip into the slow cooker, cover and cook on Low for 6 hrs.
Nutrition Facts : Calories 447 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 2.9 milligram of sodium
CHORIZO AND CHICKEN CASSEROLE - OVEN OR SLOW COOKER
chunky chicken cooked slowly in tomatoes sauce with fiery chorizo. the hotter the butter. serve with buttery mash or pasta. as with any casserole, this tastes better the next day... I have made this in both the oven and slow cooker and both are just as good.
Provided by ashwebster
Categories Easy
Time 6h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Fry garlic with bacon and chicken on a high heat so that chicken is browned on both sides. No need to cook the meat completely.Place into slow cooker or oven proof casserole dish.
- Fry chorizo in same frying pan on high heat so the meat becomes slightly crispy. Place into slow cooker or oven proof casserole dish. Try to retain juices.
- In the original pan and juices, fry the carrot and onion on a high heat for a few minutes until starting to soften. Don't cook the vegetables completely.
- Add red wine OR chicken stock and boil, stirring vigoursly for a few minutes.
- Place into slow cooker or oven proof casserole dish with chicken/chorizo and the rest of ingredients and cook on low for 4-6 hours. this will depend on your slow cooker. If using the oven, use gas mark 2 for 4-6 hours.
- Take out and leave to stand for a couple of hours to allow the flavours and consistency to settle. re-heat and serve with mash. any leftover sauce can be scooped up with fresh buttered bread, especially when you've run out of mash.
Nutrition Facts : Calories 605.6, Fat 40.2, SaturatedFat 13.6, Cholesterol 138.2, Sodium 976.6, Carbohydrate 19.1, Fiber 2.8, Sugar 6.3, Protein 35.7
SLOW COOKED CHICKEN CASSEROLE
This is a recipe using some of my favourite ingredients. I love that this can be adapted to suit what I feel like at the time
Provided by ellenmarie01
Categories Stew
Time 3h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brown chicken in frying pan then transfer to casserole dish.
- Fry bacon until crisp, add this to chicken.
- Lightly fry mushrooms until cooked (I add the pepper while the mushrooms are cooking); add to chicken.
- After mushrooms have been transferred from pan to casserole dish, add diced potatoes to frying pan. Add mixed herbs to potatoes and fry until lightly golden. Add this to casserole dish.
- pour chicken stock over mixture in casserole dish and then cooked in oven on low temperature for 2-3 hours.
- half an hour before serving turn oven up to moderate to high heat and add cream to casserole dish. If desired add cornflour to cream to thicken sauce.
- This can be done in a slow cooker instead of oven.
- As a variation white wine can be used instead of stock. I change the herbs I use each time depending on what I have available.
Nutrition Facts : Calories 643, Fat 44.5, SaturatedFat 14.4, Cholesterol 207.7, Sodium 259.4, Carbohydrate 8.7, Fiber 1, Sugar 1.1, Protein 49.3
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