Slow Cooker Spanish Chicken & Chorizo Pasta
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Slow Cooker Spanish Chicken & Chorizo Pasta
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This easy Slow Cooker Spanish Chicken & Chorizo Pasta is filled with Mediterannean flavors that will feed a crowd. Serve this over whole-grain pasta and top with crumbled queso fresco, and fresh parsley for a delicious dinner.
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Ingredients
- 2 pounds boneless, skinless chicken thighs
- 2 links chorizo sausage sliced (about 1/2 pound)
- 8 ounces mushrooms (such as shiitake or portobello), sliced
- 1/2 onion diced
- 2 poblano chile peppers seeded, cored, and diced
- 4 cloves garlic minced
- 1 teaspoon salt
- 3/4 teaspoon ground cumin
- 1/8 teaspoon cayenne (red) pepper
- 1 cup chicken broth
- 1 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
- Nutrition Facts Slow Cooker Spanish Chicken & Chorizo Pasta Amount Per Serving Calories 284 Calories from Fat 81 % Daily Value* Fat 9g14%Saturated Fat 3g19%Cholesterol 124mg41%Sodium 850mg37%Potassium 496mg14%Carbohydrates 21g7%Fiber 2g8%Sugar 2g2%Protein 29g58% Vitamin A 277IU6%Vitamin C 32mg39%Calcium 34mg3%Iron 3mg17% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 284
- Calories from Fat 81
- % Daily Value*
- Fat 9g
- 14%
- Saturated Fat 3g
- 19%
- Cholesterol 124mg
- 41%
- Sodium 850mg
- 37%
- Potassium 496mg
- 14%
- Carbohydrates 21g
- 7%
- Fiber 2g
- 8%
- Sugar 2g
- 2%
- Protein 29g
- 58%
- Vitamin A 277IU
- 6%
- Vitamin C 32mg
- 39%
- Calcium 34mg
- 3%
- Iron 3mg
- 17%
- 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.
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