This easy slow cooker one-pot chicken with chorizo and new potatoes is a hearty, flavorful meal perfect for a fuss-free dinner. The smoky chorizo infuses the tender chicken and buttery potatoes with rich flavor, while garlic and thyme add depth. A splash of Sherry enhances the sauce, making it an effortless yet delicious dish for any night.

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Recipe Ingredients

• 1.5kg (3lb 5oz) whole chicken
• small knob of butter
• 1 tbsp olive oil
• ½ lemon
• 1 bay leaf
• few thyme sprigs
• 300g (11oz) chorizo (ring, thickly sliced)
• 700g (1lb 9oz) new potatoes (halved or quartered if large)
• 12 garlic cloves (whole, unpeeled)
• large splash of dry sherry
• 300ml/½ pint chicken stock
• handful of parsley leaves, roughly chopped

How To Make Slow Cooker One-Pot Chicken With Chorizo & New Potatoes

1. Heat the slow cooker & season the chicken: If needed, preheat the slow cooker. Season the chicken all over.
2. Brown the chicken: In a large frying pan, heat the butter and oil until sizzling. Brown the chicken well on all sides. Remove from the pan and place the lemon, bay leaf, and half the thyme in the cavity. Put the chicken breast side down in the slow cooker.
3. Cook the chorizo & potatoes: Pour most of the oil out of the frying pan. Add the chorizo and cook for 5 minutes until it releases its red oil. Add the potatoes and cook until they start to brown. Stir in the garlic and remaining thyme.
4. Deglaze with Sherry & add stock: Pour in the Sherry and let it bubble for a moment. Add the chicken stock, then transfer everything into the slow cooker while still hot.
5. Slow cook the chicken: Cover and cook on Low for 4½-5 hours until the legs easily pull away from the body.
6. Rest & serve: Let the chicken rest for 10 minutes. Scatter with parsley and serve straight from the slow cooker.

Recipe Tips

• Brown the chicken well: Searing the chicken before slow cooking adds a rich, deep flavor to the dish. Don’t skip this step!
• Use good-quality chorizo: A smoky, well-seasoned chorizo will release flavorful oils that enhance the whole dish.
• Don’t peel the garlic: Cooking the garlic whole and unpeeled makes it soft and sweet. Squeeze it out when serving for extra flavor.
• Keep the chicken breast side down: This keeps the meat juicy and prevents it from drying out while cooking.
• Let it rest before serving: Resting the chicken for 10 minutes allows the juices to settle, making the meat more tender and flavorful.

Recipe FAQs and Variations

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