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–+ servings
chorrizo and fennel

Slow Cooker Chorizo and Fennel

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Recipe Serves 4 people
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Main Course

Equipment

  • Slow cooker

Ingredients
  

  • 1 tbsp oil, olive
  • 1 sausage, chorizo thinly sliced
  • 1 fennel roughly chopped
  • 1 onion, red finely chopped
  • 350 g chicken, breast (about 1 large breast) chopped into 2 cm pieces
  • 800 g tomato, diced, canned
  • 1 tbsp rosemary, fresh finely chopped
  • 1 cup stock, chicken
  • 2 bay leaves
  • 1 can beans, cannellini, canned

Instructions
 

  • Heat oil in a large fry pan and cook the chorizo for about 1-2 minutes. Add the onion and fennel and cook for 2-3 minutes or until soft. Transfer to a slow cooker.
  • Add chicken to the fry pan and cook until slightly golden. Transfer to the slow cooker. Add tomatoes, rosemary, chicken stock and bay leaves and cook on high for 1 hour (or 3 hours on low).
  • Add the cannellini beans to the slow cooker and stir through. Cook on high for a further hour.
  • Remove the bay leaves and serve. Enjoy!
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