Slow Cooked Chorizo Chicken with Cannellini Beans

Replace the chorizo with Irish smoked bacon for equally delicious results.


  • 1.50 kg chicken, jointed into 8 portions (ask your butcher to do this)
  • seasoned plain flour for dusting
  • 1 tblsp olive oil
  • 80 g chorizo, diced
  • 1 large onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 carrots, sliced
  • 2 parsnips, chopped
  • 1 tblsp tomato purée
  • 400 g can chopped tomato
  • 1 l chicken stock (hot)
  • 2 tsp chopped thyme
  • 2 bay leaves
  • 400 g can cannellini beans, drained and rinsed
  • salt and freshly ground pepper
  • seasoned flour


  1. Preheat the slow cooker on 'high' for 20 minutes.
  2. Meantime, dust the chicken with the seasoned flour.
  3. Heat a frying pan with oil. Add the chicken in batches and lightly brown.
  4. Remove from the pan, add the chorizo and onion and sauté for about 4-5 minutes.
  5. Add the garlic and cook for 1 minute.
  6. Place the chicken and chorizo mix into the slow cooker.
  7. Add in the carrots, parsnips, tomato purée and chopped tomatoes, hot stock, thyme and bay leaves.
  8. Cover and cook on 'high' for 15 minutes.
  9. Then reduce to 'low' for about 3-4 hours, or until the chicken is tender and falling of the bone.
  10. Add the beans and check the seasoning, adding salt and pepper as necessary.
  11. Cook on 'high' for another hour.
  12. Serve with a rustic-style bread.



Catherine's tip: Add in handfuls of baby spinach at the end of cooking. This is not only extra healthy but gives a great colour.


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