Last week we heard from MyFamilyClub follower @msetoonie, who was having trouble getting flavor into crockpot meals.
In the first part of this Kitchen Makeover, we share some top techniques for producing slow-cooker dishes with a punch, as well as a recipe for a flavourful crockpot beef stew.
Prefer chicken to beef? Try out the recipe below.
Spanish Chicken and Chorizo
1tbsp olive oil
1 onion, finely chopped
2 cloves of garlic, finely chopped
1 chorizo sausage, sliced into 5mm slices
8 skinned chicken thighs
1 glass red wine
2 tins chopped tomatoes
1 bay leaf
2tbsp tomato puree
2 x tins brown or puy lentils
2-3 jarred red peppers, ideally piquillo, cut into 1 cm slices (optional)
Salt & pepper
- Heat half the olive oil in a frying pan over a medium heat and fry the onions for 5 minutes then tip into the crockpot.
- Add the chorizo and garlic to the frying pan and cook for a few minutes then tip half into the crockpot and put the other half aside for later.
- Add the remaining oil to the frying pan, turn up the heat and brown the chicken.
- Tip the chicken into the crockpot then add the wine to the frying pan.
- Use a wooden spoon to scrape any caramelized onion, chicken or chorizo from the bottom of the pan and then pour this into the crockpot.
- Add the tinned tomatoes and tomato puree.
- Season well and cook for 4 hours high or 7 hours low.
- Half an hour before you are ready to serve, remove the lid, take out the chicken and keep warm in an oven, turn the crock up to high, stir in the peppers, lentils and remaining chorizo and garlic and bring to a simmer.
- Serve with crusty bread and perhaps some pan-fried spinach.
If you have a kitchen nightmare you’d like us to help you with, send your problem to [email protected] or contact us on Twitter @MyFamilyClub and we’ll get it sorted!