Slow Cooker Spanish Chicken

Method

1. Place the chicken thighs, tomatoes, red pepper, onion, chorizo and tomato puree into your slow cooker pot.
2. Blend the Spanish Chicken mix with the water (350ml) and add to the slow cooker pot. Stir thoroughly.
3. Cover and cook for 4 hours on HIGH or 8 hours on MEDIUM or until the meat is tender and cooked through (keep covered during cooking. Cooking times may vary between slow cooker models).
4. 30 minutes prior to serving, remove the lid, add the olives and stir through. Replace the lid.
5. Remove the lid and stand for 5 minutes before serving.

Top Tip – Gordon recommends serving with fluffy rice and roasted vegetables.