Mediterranean Chorizo and Olive Chicken Stew

1. Onion Sauté

In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced Spanish onion and sauté for about 5 minutes, or until the onion turns golden brown. Transfer the sautéed onion to the slow cooker.

2. Chicken and Chorizo Browning

Using the same frying pan, brown the chicken thighs and chorizo slices over medium heat until they start to color. You may need to do this in two batches to avoid overcrowding the pan. Once browned, add the chicken and chorizo to the slow cooker.

3. Adding the Mediterranean Touch

To the slow cooker, add the chunked bell peppers and pitted Spanish olives.

4. Deglazing and Combining

Pour the dry white wine, chicken stock, and tomato purée into the frying pan used previously. Stir well to scrape up any browned bits from the bottom of the pan, then pour this flavorful liquid into the slow cooker.

5. Slow Cooking to Perfection

Cover the slow cooker and set it to cook on Low for 6 hours, allowing the flavors to meld and the chicken to become tender.