Slow Cooker Smokey Bonfire Chorizo Stew

Let the slow cooker do the work for this warming stew. Replace the new potatoes with chunks of butternut squash for a lower-carb option.

By The Good Housekeeping Cookery TeamUpdated: 24 October 2022

Jump to recipe

preview for Slow Cooker Smokey Bonfire Chorizo Stew

As the weather gets colder and the days shorter, we're finding ourselves pulling out the slow cooker more and more.

We love a slow-cooker meal at GH, because they're so easy to prepare, and this one is perfect if you're looking for a smokey, autumnal-inspired dish. It's perfect for Bonfire Night.

This stew is packed full of sweet, smoked paprika, warming chorizo, peppers and new potatoes, and makes for a hearty mid-week meal. If you're looking for a lower carb option, you can replace the new potatoes with butternut squash.

If you're after more slow cooker dishes, we have over 75 recipes in this gallery, with our personal favourites being the slow cooker pumpkin stew, slow cooker chicken chasseur, and slow cooker ramen for those chilly, winter evenings.

Advertisement - Continue Reading Below

Yields:: 4 serving(s)
Prep Time:: 10 mins
Cook Time:: 6 hrs 15 mins
Total Time:: 6 hrs 25 mins
Cal/Serv:: 424

Ingredients

For stew

2 tsp.
vegetable oil
1
onion, finely sliced
3
garlic cloves, crushed
1 tbsp.
sweet smoked paprika
1/2
-1tsp hot chilli powder (to taste)
3 tbsp.
tomato purée
200 g
chorizo ring, skinned and sliced
2
mixed-colour peppers, deseeded and sliced
500 g
new potatoes, halved
680 g
jar passata, we used Cirio
2 tsp.
dried thyme

To serve

60 g
soured cream
Small handful parsley, leaves picked and roughly chopped

Directions

1. Step 1Heat the oil in medium frying pan over medium heat. Add the onion and fry for 10min, until softened. Stir in the garlic, spices and tomato purée and fry for 2min.
2. Step 2Scrape into the bowl of a slow cooker and add the rest of the stew ingredients and some seasoning. Stir well, cover and cook on low for 6hr, or until the potatoes are tender.
3. Step 3Check the seasoning, garnish with parsley and dollop on the soured cream. Serve.