Crock Pot Portuguese Chicken

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 07/22/21
Crock Pot Portuguese Chicken

The Spruce / Diana Chistruga

Prep: 20 mins
Cook: 8 hrs
Total: 8 hrs 20 mins
Servings: 6 servings
Nutrition Facts (per serving)
599 Calories
32g Fat
23g Carbs
60g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 599
% Daily Value*
Total Fat 32g 41%
Saturated Fat 10g 52%
Cholesterol 264mg 88%
Sodium 1306mg 57%
Total Carbohydrate 23g 9%
Dietary Fiber 9g 31%
Total Sugars 9g
Protein 60g
Vitamin C 30mg 151%
Calcium 121mg 9%
Iron 5mg 29%
Potassium 1452mg 31%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This rich and flavorful entrée is perfect served over hot rice. The combination of spicy sausage, chicken, tomatoes, artichoke hearts, and olives is both festive and bold and uses foods you can simply find at any grocery store. Easily made in your slow cooker, you don't have to do a thing once the food is in the appliance.

Chorizo is a Spanish is a fatty sausage, and very flavorful. Sauté the onions and garlic in the drippings left in the pan after you have browned the chorizo. They will turn a beautiful yellow-orange color and soak up the flavor of the sausages.

Serve this fabulous recipe over hot cooked brown rice. Pair it with a green salad tossed with feta cheese and some sliced porcini mushrooms, or our favorite pears and greens salad, along with a nice glass of Spanish or Portuguese red wine.

Ingredients

  • 1/2 pound chorizo sausage, chopped

  • 2 onions, chopped

  • 4 cloves garlic, chopped

  • 2 1/2 pounds boneless, skinless chicken thighs

  • 2 (14-ounce) cans diced tomatoes with roasted garlic

  • 1 teaspoon dried oregano leaves

  • 1/4 teaspoon freshly ground black pepper

  • 1 (6-ounce) can tomato paste

  • 1 (14-ounce) can artichoke hearts, drained and chopped

  • 1 (4-ounce) can sliced black olives, drained

  • Cooked rice, optional, for serving

Steps to Make It

  1. Gather the ingredients.

    Crock Pot Portuguese Chicken ingredients

    The Spruce / Diana Chistruga

  2. In a medium saucepan, cook the chorizo until some of the fat has rendered. Set the chorizo aside.

    Cook the chorizo until some of the fat has rendered

    The Spruce / Diana Chistruga

  3. Cook the onions and garlic in the pan drippings until almost tender, about 4 minutes.

    Cook the onions and garlic in the pan drippings

    The Spruce / Diana Chistruga

  4. Combine the sausage, onions, garlic, pan drippings, chicken, tomatoes, oregano, pepper, and tomato paste in a 4-quart crock pot; mix well.

    Combine the sausage, onions, garlic, pan drippings, chicken, tomatoes, oregano, pepper, and tomato paste in a crock pot

    The Spruce / Diana Chistruga

  5. Cover the slow cooker and cook on low for 7 to 9 hours or until the chicken is thoroughly cooked to 165 F on a meat thermometer. Stir in the artichoke hearts and olives and cook on low for 10 to 15 minutes longer. Serve over cooked rice if desired.

    Crock Pot Portuguese Chicken

    The Spruce / Diana Chistruga