With the temperatures dropping even slightly, it’s time to think of slow-cooker meals cooking all day while you tend to other things. This sensational recipe comes from Kitchen Diva Angela Shelf Medearis of Austin, who includes it in her “The Kitchen Diva Cooks” (Lake Isle Press, $16.95).
The kick comes from chorizo, which, she says, “adds a fantastic flavor to the tomato sauce that blankets this chicken while it cooks.”
It also uses less-expensive thigh meat, which is the most flavorful part of the chicken.
Portuguese-Style Slow-Cooker Chicken
1/2 pound chorizo sausage, chopped
2 onions, chopped
4 cloves garlic, minced
3 to 3 1/2 pounds chicken thighs, wings and drumsticks
1 teaspoon dried oregano leaves
1/2 teaspoon black pepper
1 (3-pound) jar prepared red pasta sauce
1 (14-ounce) can whole tomatoes, chopped
1 (14-ounce can artichoke hearts, drained and chopped
1 (4-ounce) can sliced black olives, drained
Combine chorizo, onions, garlic, chicken, oreganoc, pepper, pasta sauce and tomatoes in a 4-quart slow-cooker; mix well. Cover and cook on low for 7 to 9 hours, until chicken is thoroughly cooked. Stir in artichoke hearts and olives and cook on low for 10 to 15 minutes longer. Serve over hot cooked rice or couscous.
Note: Alternately, you can bake this chicken in a 350-degree oven for 1 hour to 1 1/2 hours. Add the olives and artichokes during thhe last 15 minutes of cooking time.
Makes 6 servings.
From “The Kitchen Diva Cooks!” by Angela Shelf Medearis