Slow Cooker Spanish Chicken and Chorizo Pasta
Ingredients
The main ingredients
-
2
pounds
boneless, skinless chicken thighs
-
½
pound
chorizo sausage
-
8
ounces
mushrooms (such as shiitake or portobello), sliced
-
½
unit
onion, diced
-
2
unit
poblano chile peppers, seeded, cored, and diced
-
4
cloves
garlic, minced
-
1
teaspoon
salt
-
¾
teaspoon
ground cumin
-
⅛
teaspoon
cayenne pepper
-
1
cup
chicken broth
-
28
ounces
fire-roasted diced tomatoes
-
16
ounces
angel hair pasta, cooked according to package directions
For serving
-
to taste
unit
crumbled queso fresco
-
to taste
unit
chopped fresh parsley leaves
Instructions
- Place the chicken, sausage, mushrooms, onion, and peppers in the slow cooker.
- Top with garlic, spices, broth, and tomatoes.
- Cook on high for 3 to 4 hours or low for 6 to 7 hours until the chicken is easily shredded.
- Remove excess fat from the sauce, shred the chicken, and serve over pasta with queso fresco and parsley.
Nutrition Facts (estimated)
Servings
8
Calories
284
Total fat
9g
Total carbohydrates
21g
Total protein
29g
Sodium
850mg
Cholesterol
124mg
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