Best 3 Chorizo And Chicken Casserole Oven Or Slow Cooker Recipes

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Indulge in a tantalizing culinary journey with our versatile Chorizo and Chicken Casserole, a delectable dish that promises a symphony of flavors in every bite. Prepared using fresh, high-quality ingredients, this hearty casserole seamlessly blends the smoky, spicy notes of chorizo with succulent chicken, resulting in a harmonious balance of flavors. The recipe offers two convenient cooking methods – oven-baked or slow-cooked – catering to your time and preference. Whether you desire a crispy, golden-brown crust or a fall-off-the-bone tenderness, this recipe guarantees a satisfying experience. Accompanied by easy-to-follow instructions and helpful tips, the Chorizo and Chicken Casserole emerges as a culinary masterpiece, perfect for family dinners, potlucks, or a cozy night in.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKER CHICKEN CASSEROLE



Slow-cooker chicken casserole image

Treat the family to this wholesome chicken casserole that delivers comfort while being low-fat. And you can let a slow cooker do most of the work

Provided by Caroline Hire - Food writer

Categories     Dinner

Time 7h25m

Yield Serves 2 adults + 2 children

Number Of Ingredients 14

knob of butter
½ tbsp rapeseed or olive oil
1 large onion, finely chopped
1 ½ tbsp flour
650g boneless, skinless chicken thigh fillets
3 garlic cloves, crushed
400g baby new potatoes, halved
2 sticks celery, diced
2 carrots, diced
250g mushrooms, quartered
15g dried porcini mushroom, soaked in 50ml boiling water
500ml stock made with 2 very low salt chicken stock cubes (we used Kallo)
2 tsp Dijon mustard, plus extra to serve
2 bay leaves

Steps:

  • Heat a knob of butter and ½ tbsp rapeseed or olive oil in a large frying pan, cook 1 finely chopped large onion for 8-10 mins until softened and starting to caramelise.
  • Meanwhile, put 1 ½ tbsp flour and a little salt and pepper in a bowl and toss 650g boneless, skinless chicken thigh fillets in it.
  • Add 3 crushed garlic cloves and the chicken to the pan and cook for 4-5 mins more until the chicken is starting to brown.
  • Transfer to your slow cooker, along with 400g halved baby new potatoes, 2 diced celery sticks, 2 diced carrots, 250g quartered mushrooms, 15g dried and soaked porcini mushrooms with the 50ml soaking liquid, 500ml chicken stock, 2 tsp Dijon mustard and 2 bay leaves.
  • Give it a good stir. Cook on Low for 7 hours or High for 4 hours.
  • Remove the bay leaves and serve with a little Dijon mustard on the side.

Nutrition Facts : Calories 382 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 0.88 milligram of sodium

CHORIZO AND CHICKEN CASSEROLE - OVEN OR SLOW COOKER



Chorizo and Chicken Casserole - Oven or Slow Cooker image

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

2 garlic
3 slices smoked bacon, finely sliced
500 g chorizo sausage, fresh
1 cup red wine
1 cup chicken stock
8 chicken thighs, boneless and skinless
2 onions, big chunks
2 carrots, big chunks
250 g baby onions
2 tablespoons tomato puree
400 g chopped tomatoes
1 tablespoon italian mixed herbs
1 teaspoon smoked paprika

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-COOKER CHORIZO BREAKFAST CASSEROLE



Slow-Cooker Chorizo Breakfast Casserole image

My kids ask for this hearty slow-cook casserole for breakfast and dinner. I've served it with white country gravy or salsa. It's delightful either way. -Cindy Pruitt, Grove, Oklahoma

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 4h25m

Yield 8 servings.

Number Of Ingredients 10

1 pound fresh chorizo or bulk spicy pork sausage
1 medium onion, chopped
1 medium sweet red pepper, chopped
2 jalapeno peppers, seeded and chopped
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1-1/2 cups shredded Mexican cheese blend
12 large eggs
1 cup 2% milk
1/2 teaspoon pepper
Optional: Chopped avocado and tomato

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.

Tips:

  • Choose the right chorizo: For the best flavor, use a good-quality, spicy chorizo. Spanish chorizo is a good option, but you can also use Mexican chorizo or another type of spicy sausage.
  • Brown the chorizo first: Browning the chorizo before adding it to the casserole will help to develop its flavor and prevent it from becoming greasy.
  • Use a variety of vegetables: The vegetables in this casserole add flavor and texture. You can use any type of vegetables you like, but some good options include potatoes, carrots, celery, onions, and bell peppers.
  • Don't overcook the chicken: The chicken should be cooked through, but not overcooked. Otherwise, it will become dry and tough.
  • Serve with your favorite sides: This casserole can be served with a variety of sides, such as rice, pasta, or bread.

Conclusion:

This chorizo and chicken casserole is a delicious and easy-to-make meal. It's perfect for a weeknight dinner or a weekend brunch. With its flavorful chorizo, tender chicken, and variety of vegetables, this casserole is sure to be a hit with everyone at the table.

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