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I'm excited to add another easy slow cooker dinner to my repertoire, Chicken and Chorizo Pasta! It seems like my kids' activities ramped back up quickly, and with different commitments several nights a week again, the slow cooker is the only way I can have dinner ready at super specific times.
This one is also great for guests (if you're ready for that sort of thing again) since it feeds a crowd. I made this when my mother-in-law recently stopped by for a quick visit, and she liked it so much that she asked to take a copy of the recipe home. Now, that's a winner! :)
What is Chorizo?
It is a Spanish pork that is seasoned and either ground or chopped and stuffed into natural casings.
What is the Difference Between Chorizo and Sausage?
The main difference will be the spice that comes from the Spanish or Mexican Chorizo compared to the regular sausage you normally buy.
Can I use Different Pasta for This Chicken and Chorizo Pasta?
Yes! I used angel hair pasta for this recipe but you could definitely change it up with some whole-wheat penne or rigatoni if you'd like.
Can it be Gluten and Dairy-Free?
Absolutely! Use any gluten-free pasta and omit the crumbled queso fresco. For another allergy friendly dish, try this Hamburger Helper!
Other Flavorful Slow Cooker Meals You Might Enjoy
- Slow Cooker Chicken Cacciatore
- Slow Cooker Chicken "Tagine"
- Slow Cooker Moroccan Chicken
- Slow Cooker Asian Short Ribs
Slow Cooker Spanish Chicken & Chorizo Pasta
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 2 links chorizo sausage ( sliced (about ½ pound))
- 8 ounces mushrooms ((such as shiitake or portobello), sliced)
- ½ onion (diced)
- 2 poblano chile peppers (seeded, cored, and diced)
- 4 cloves garlic (minced)
- 1 teaspoon salt
- ¾ teaspoon ground cumin
- ⅛ teaspoon cayenne (red) pepper
- 1 cup chicken broth
- 1 28 ounce can fire-roasted diced tomatoes
- 16 ounces angel hair pasta (cooked according to package directions)
For serving
- crumbled queso fresco
- chopped fresh parsley leaves
Instructions
- Place the chicken, sausage, mushrooms, onion, and peppers in the bottom of the slow cooker. Top with the garlic, spices, broth, and tomatoes. Turn the slow cooker onto high for 3 to 4 hours, or low for 6 to 7 hours, until the chicken can easily be shredded with a fork.
- Spoon the fat off the top of the sauce (and discard), shred the chicken with a fork, and serve over pasta with crumbled queso fresco, fresh parsley, and salt & pepper over top.
Notes
- Inspired by Food Network Magazine.
- Can be gluten-free if using gluten-free pasta.
- Can be dairy-free if you omit the crumbled queso fresco from serving.
- We recommend organic ingredients when feasible.
Kris Engebretsen says
Is this recipe using uncooked Chorizo? Thanks.
100 Days Admin says
Yes. - Nicole