Ingredients
8 bone-in chicken thighs
200 g chorizo, sliced into coins
100 g pitted green olives
400 g crushed tomatoes
4 garlic cloves, minced
2 teaspoons smoked paprika
1/2 cup chicken stock
1 tablespoon olive oil
Salt and black pepper, to taste
Method
Season the chicken thighs with salt, black pepper, and smoked paprika. Heat olive oil in a pan and sear the chicken until golden on both sides. Transfer the chicken to the slow cooker. Add chorizo, garlic, and olives, then pour in the crushed tomatoes and chicken stock. Stir gently to combine everything. Cover and cook on LOW for 6–7 hours, or until the chicken is very tender and the sauce is rich, thick, and smoky. Serve hot with crusty bread, rice, or mashed potatoes.