I love spending my Sundays with my slow cooker. I know most people will use theirs while they’re at work – lobbing in ingredients and rushing out of the door. Not me, I like to enjoy the smell and remove the lid (ill-advised, I know) and poke around inside. I can’t help myself.
The one thing I haven’t managed to grasp is the amount of liquid needed for stews, since the liquid doesn’t reduce in the same way as in a normal oven when you remove the lid. If anyone has any advice on this it would be greatly appreciated!
Anyway, the recipe. Why sweet and smoky? The red peppers and butternut squash make it sweet, and the chorizo and smoked paprika make it ~smoky~.
Chicken thighs are my new meaty hero, at less than £2 for a pack of 6 in Lidl, bone in. They’re great for slow cooking and stews as the darker meat doesn’t dry out as much as the breast, and the bones make a lovely stock. I add my chorizo half an hour or so towards the end to stop it from over cooking too, I find slow-cooked chorizo can loose its flavour and get a weird texture.