31+ Quick and Hearty Crockpot Chorizo Recipes for Your Next Meal

If you’re a fan of bold, spicy flavors, then chorizo is a must-have ingredient in your kitchen.

This flavorful sausage adds depth to any dish, making it the perfect addition to a wide variety of recipes.

One of the easiest ways to cook chorizo is in a crockpot.

Slow cooking the chorizo allows its smoky, spicy flavors to infuse into other ingredients, creating rich and hearty meals.

Whether you’re preparing a comforting soup, a savory breakfast, or a zesty taco filling, chorizo can take your dish to the next level.

In this blog article, we’ve curated a collection of over 31 delicious crockpot chorizo recipes that are perfect for every occasion.

From classic dishes like chorizo and eggs to innovative recipes like chorizo and sweet potato hash, you’ll find something that satisfies your cravings.

Plus, using a crockpot means you can set it and forget it, making these recipes perfect for busy days when you need a hands-off meal.

So, let’s dive in and explore these tasty, easy-to-make chorizo dishes!

31+ Quick and Hearty Crockpot Chorizo Recipes for Your Next Meal

There’s no doubt that chorizo can transform any meal into something extraordinary.

Whether you prefer it in a stew, casserole, or taco, the slow cooker is a fantastic tool for making chorizo-infused dishes that are packed with flavor.

These 31+ crockpot chorizo recipes are guaranteed to inspire your next meal.

From breakfast to dinner, these recipes show just how versatile and delicious chorizo can be.

And the best part? You can enjoy all the flavors with minimal effort by letting your crockpot do all the hard work.

So why not spice up your next meal with chorizo?

Try these crockpot recipes and savor the mouthwatering results.

Chorizo and Potato Breakfast Casserole

This hearty breakfast casserole is a perfect start to any day. With chorizo, golden potatoes, and a blend of cheeses, it’s a satisfying dish that will keep you full. The slow-cooking process melds all the flavors together, making it a favorite in any breakfast or brunch setting. The beauty of this recipe is its simplicity—just set it and forget it while your crockpot does the work!

Ingredients:

• 1 lb chorizo, casing removed
• 4 medium potatoes, peeled and diced
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 8 large eggs
• 1/2 cup milk
• 1 small onion, diced
• 1 bell pepper, diced
• 1/2 tsp garlic powder
• Salt and pepper, to taste

Instructions:

1. In a skillet, cook the chorizo over medium heat until browned and fully cooked. Drain any excess fat and set aside.
2. In the same skillet, sauté the onion and bell pepper until softened, about 5 minutes.
3. Grease the crockpot insert and layer the diced potatoes on the bottom.
4. In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
5. Add the cooked chorizo and sautéed veggies to the bowl and mix well.
6. Pour the egg mixture over the potatoes in the crockpot and top with the shredded cheese.
7. Cover and cook on low for 4-6 hours, or until the eggs are set and the potatoes are tender.
8. Once cooked, serve hot and enjoy.

This breakfast casserole is rich, flavorful, and easy to prepare, making it the perfect dish for busy mornings or special occasions. The combination of chorizo and cheese pairs beautifully with the creamy potatoes, and the crockpot ensures everything cooks to perfection without constant attention. You can even make it ahead of time and reheat for a quick and delicious breakfast option during the week.

Crockpot Chorizo and Black Bean Chili

A comforting and flavorful chili made with chorizo, black beans, and spices. This dish is perfect for a cold evening and is rich in flavors thanks to the slow cooking process. The smoky heat of the chorizo blends perfectly with the tender beans, and the chili becomes a deliciously thick and hearty meal. It’s a crowd-pleaser that’s easy to prepare and can be customized to your heat tolerance.

Ingredients:

• 1 lb chorizo, casing removed
• 2 cans black beans, drained and rinsed
• 1 can diced tomatoes with green chilies
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional for extra heat)
• Salt and pepper, to taste
• 1 cup chicken broth
• Toppings: sour cream, cilantro, shredded cheese, and sliced jalapeños

Instructions:

1. In a large skillet, cook the chorizo over medium heat until browned. Break it up into crumbles as it cooks. Drain excess fat.
2. In the crockpot, combine the cooked chorizo, black beans, diced tomatoes, onion, bell pepper, garlic, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper.
3. Pour in the chicken broth and stir to combine all ingredients.
4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
5. Before serving, taste and adjust seasoning as necessary.
6. Serve with your favorite toppings, such as sour cream, cilantro, shredded cheese, and sliced jalapeños.

This chili is a perfect balance of smoky, spicy, and savory flavors. The slow-cooked chorizo adds a depth of flavor that elevates the dish to the next level, and the black beans provide a hearty base that makes this chili filling and satisfying. The combination of spices brings warmth and complexity to the dish, making it ideal for chilly evenings. The best part? It only takes a few minutes to prep and the crockpot does the rest.

Slow-Cooked Chorizo and Sweet Potato Stew

This stew combines the rich, smoky flavors of chorizo with the sweetness of tender sweet potatoes for a comforting and nutritious meal. It’s perfect for those looking for a hearty but lighter alternative to heavier stews. The slow cooking process allows the flavors to meld, creating a thick and flavorful broth that’s ideal for dipping crusty bread or serving over rice.

Ingredients:

• 1 lb chorizo, casing removed
• 2 large sweet potatoes, peeled and diced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can diced tomatoes
• 1 cup chicken broth
• 1 tbsp paprika
• 1 tsp thyme
• 1/2 tsp cinnamon
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a skillet, cook the chorizo over medium heat until browned. Break it up into small pieces and drain any excess fat.
2. Add the chorizo to the crockpot along with the diced sweet potatoes, onion, garlic, diced tomatoes, chicken broth, paprika, thyme, cinnamon, salt, and pepper.
3. Stir to combine and cover the crockpot.
4. Cook on low for 6-8 hours, or on high for 3-4 hours, until the sweet potatoes are tender and the stew has thickened.
5. Taste and adjust seasoning as needed.
6. Garnish with fresh parsley before serving.

The chorizo in this stew infuses the dish with a bold flavor that complements the sweetness of the tender sweet potatoes. The warmth of the cinnamon and paprika adds complexity to the broth, making each bite a cozy, comforting experience. It’s the perfect meal for cooler weather, offering both richness and lightness in one bowl. Whether served on its own or with a side of crusty bread, it’s sure to satisfy.

Chorizo and Chicken Tortilla Soup

This savory and zesty tortilla soup is made even better with the addition of chorizo. The slow cooker allows the chorizo to infuse the broth with rich flavors, while tender pieces of chicken provide heartiness. The crispy tortilla strips add a satisfying crunch, and the soup is topped with fresh lime and cilantro for a burst of freshness. It’s the perfect dish for cozying up with on a cold evening.

Ingredients:

• 1 lb chorizo, casing removed
• 2 chicken breasts, boneless and skinless
• 1 can diced tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• 4 cups chicken broth
• Salt and pepper, to taste
• 1 cup tortilla strips (store-bought or homemade)
• Juice of 1 lime
• Fresh cilantro, for garnish
• Sliced avocado and shredded cheese, for topping

Instructions:

1. In a skillet, cook the chorizo over medium heat, breaking it up as it cooks, until browned and fully cooked. Drain excess fat and set aside.
2. Add the cooked chorizo, chicken breasts, diced tomatoes, onion, garlic, chili powder, cumin, oregano, and chicken broth to the crockpot. Season with salt and pepper.
3. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
4. About 30 minutes before serving, shred the chicken with two forks and return it to the soup.
5. Just before serving, stir in the lime juice and top with tortilla strips, fresh cilantro, avocado, and shredded cheese.

This tortilla soup is a flavorful, comforting meal that offers the perfect balance of heat, savory goodness, and freshness. The chorizo adds a smoky, spicy punch, while the chicken provides a hearty base for the soup. The combination of textures from the tortilla strips and the creamy avocado makes this a well-rounded and satisfying dish that’s sure to please everyone around the table.

Crockpot Chorizo and Cornbread Casserole

If you love the taste of cornbread but want something with a little more flair, this chorizo and cornbread casserole is the perfect dish. The spiced chorizo provides a rich, smoky flavor that pairs perfectly with the sweetness of the cornbread. This casserole is easy to make, filling, and perfect for any family gathering or casual dinner.

Ingredients:

• 1 lb chorizo, casing removed
• 1 box cornbread mix (plus ingredients as directed on box)
• 1/2 cup milk
• 2 large eggs
• 1 cup shredded cheddar cheese
• 1 small onion, diced
• 1 bell pepper, diced
• 1 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat the oven and prepare the cornbread mix according to the instructions on the box. Set aside.
2. In a skillet, cook the chorizo over medium heat, breaking it up as it cooks. Once browned and cooked through, drain any excess fat.
3. In the crockpot, layer the cooked chorizo, diced onion, bell pepper, and cumin. Season with salt and pepper.
4. Pour the prepared cornbread batter over the top of the chorizo mixture.
5. Cover and cook on low for 4-5 hours, or until the cornbread is fully cooked and golden brown.
6. Sprinkle shredded cheddar cheese over the top of the casserole about 30 minutes before serving and continue cooking until the cheese is melted and bubbly.
7. Serve hot, and enjoy!

This casserole combines the comforting, familiar flavors of cornbread with the richness of chorizo for a hearty, satisfying dish. The cornbread becomes wonderfully moist and flavorful as it absorbs the savory chorizo juices. Topped with melted cheese, it’s a delicious and easy meal that can be served on its own or as a side dish for a larger meal. Whether you’re feeding a crowd or just looking for a comforting dinner, this casserole is sure to hit the spot.

Chorizo and Lentil Soup

Packed with protein and fiber, this chorizo and lentil soup is a hearty and filling option for a cozy dinner. The chorizo adds a deliciously smoky and spicy flavor to the dish, while the lentils soak up all the savory goodness. This soup is perfect for meal prep or a make-ahead dinner, as it gets even better after a day or two. It’s warm, comforting, and incredibly satisfying.

Ingredients:

• 1 lb chorizo, casing removed
• 1 1/2 cups dried lentils, rinsed
• 1 onion, diced
• 2 carrots, peeled and diced
• 3 cloves garlic, minced
• 1 can diced tomatoes
• 4 cups chicken broth
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large skillet, cook the chorizo over medium heat, breaking it up as it cooks, until browned and cooked through. Drain excess fat and set aside.
2. Add the cooked chorizo, lentils, onion, carrots, garlic, diced tomatoes, chicken broth, cumin, paprika, and bay leaf to the crockpot. Season with salt and pepper.
3. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the lentils are tender and the soup has thickened.
4. Before serving, remove the bay leaf and taste the soup, adjusting seasoning as necessary.
5. Garnish with fresh parsley and serve hot.

This lentil soup is a wonderful combination of earthy lentils, spicy chorizo, and aromatic vegetables. The slow cooking process allows the flavors to meld together, creating a thick and flavorful broth. The addition of chorizo gives the soup a rich depth of flavor, while the lentils provide a hearty base that will keep you satisfied. It’s an ideal dish for cooler days and can easily be made in large batches for meal prep or feeding a crowd.

Crockpot Chorizo and Eggplant Stew

This savory and filling stew combines the richness of chorizo with the tender texture of eggplant, creating a comforting dish that’s perfect for any season. Slow-cooked to perfection, the chorizo imparts its smoky and spicy flavor into the eggplant, which absorbs all the wonderful seasonings. This stew is healthy yet hearty, and it’s great for a family dinner or meal prep.

Ingredients:

• 1 lb chorizo, casing removed
• 2 large eggplants, peeled and cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1 cup vegetable broth
• 1 tbsp paprika
• 1 tsp cumin
• 1/2 tsp cinnamon
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions:

1. In a skillet, cook the chorizo over medium heat, breaking it up as it cooks until browned and fully cooked. Drain any excess fat and set aside.
2. Add the cooked chorizo, eggplant, onion, garlic, diced tomatoes, vegetable broth, paprika, cumin, cinnamon, salt, and pepper to the crockpot. Stir to combine.
3. Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the eggplant is tender and the flavors have melded together.
4. Taste and adjust seasoning as necessary.
5. Garnish with fresh basil or parsley before serving.

This stew is a fantastic combination of flavors and textures, where the smokiness of the chorizo pairs beautifully with the delicate, soft eggplant. The seasonings add warmth and depth, making this dish both comforting and full of flavor. It’s an ideal dish for those who enjoy plant-based meals with a meaty kick, or simply want to try a new twist on classic stews.

Chorizo and Rice Stuffed Bell Peppers

These chorizo-stuffed bell peppers are a fun and flavorful twist on a classic dish. The chorizo, when combined with rice and spices, creates a filling and savory mixture that pairs perfectly with the sweetness of the bell peppers. Slow-cooked until the peppers are tender, this dish is easy to prepare and makes a satisfying meal with minimal effort.

Ingredients:

• 1 lb chorizo, casing removed
• 4 large bell peppers, tops removed and seeds discarded
• 1 cup cooked rice
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1/2 cup shredded cheese (optional)

Instructions:

1. In a skillet, cook the chorizo over medium heat, breaking it up as it cooks until browned and fully cooked. Drain any excess fat.
2. Add the onion and garlic to the skillet with the chorizo and sauté for 3-4 minutes until softened.
3. In a large bowl, combine the cooked rice, chorizo mixture, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Mix well.
4. Stuff each bell pepper with the rice and chorizo mixture.
5. Place the stuffed peppers in the crockpot, and cover with the lid.
6. Cook on low for 4-6 hours, or on high for 2-3 hours, until the peppers are tender.
7. Optional: About 15 minutes before serving, sprinkle shredded cheese on top of each stuffed pepper and allow it to melt.
8. Serve hot.

These stuffed peppers are a wonderful combination of savory chorizo and flavorful rice, all wrapped in the sweet, tender bell peppers. The slow cooking process ensures that the peppers become perfectly tender while allowing the filling to absorb all the spices and smoky flavors. It’s a complete meal in one, and the addition of cheese makes it even more irresistible!

Chorizo and Bean Enchilada Casserole

This enchilada casserole takes all the flavors of classic enchiladas and transforms them into a slow-cooked, easy-to-make casserole. Chorizo and beans create a savory, protein-packed filling, while the layers of corn tortillas, enchilada sauce, and melted cheese make it a dish everyone will love. This casserole is perfect for busy nights when you want a delicious meal with minimal prep.

Ingredients:

• 1 lb chorizo, casing removed
• 1 can black beans, drained and rinsed
• 1 can red enchilada sauce
• 10-12 corn tortillas, cut into strips
• 1 small onion, diced
• 1 can diced tomatoes with green chilies
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 2 cups shredded cheddar cheese
• 1 cup sour cream (optional for serving)

Instructions:

1. In a skillet, cook the chorizo over medium heat, breaking it up as it cooks until browned and fully cooked. Drain any excess fat.
2. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the black beans, diced tomatoes with green chilies, cumin, chili powder, garlic powder, salt, and pepper. Mix well.
3. In the crockpot, layer the corn tortilla strips, followed by half of the chorizo mixture, then pour half of the enchilada sauce on top.
4. Repeat the layers with the remaining tortilla strips, chorizo mixture, and enchilada sauce.
5. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until everything is hot and bubbly.
6. About 15 minutes before serving, sprinkle shredded cheddar cheese over the top and let it melt.
7. Serve hot with sour cream, if desired.

This enchilada casserole is a delicious and comforting dish that combines all the best elements of enchiladas into a simple, slow-cooked meal. The chorizo adds a smoky, spicy flavor that pairs beautifully with the beans and enchilada sauce, while the melted cheese makes each bite irresistible. It’s a great option for feeding a crowd or making a make-ahead dinner.

Chorizo and Butternut Squash Chili

This warming chili blends the spicy richness of chorizo with the natural sweetness of butternut squash, creating a unique and hearty dish. The squash adds depth and texture to the chili, while the chorizo infuses the broth with a smoky, savory kick. Perfect for chilly nights, this dish is filling, flavorful, and offers a comforting balance of heat and sweetness.

Ingredients:

• 1 lb chorizo, casing removed
• 2 cups butternut squash, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 onion, diced
• 1 can diced tomatoes
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1 tsp dried oregano
• Salt and pepper, to taste
• 4 cups chicken broth
• Fresh cilantro, for garnish

Instructions:

1. In a skillet, cook the chorizo over medium heat, breaking it up as it cooks until browned. Drain any excess fat and set aside.
2. Add the cooked chorizo, butternut squash, black beans, onion, diced tomatoes, garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper to the crockpot.
3. Pour in the chicken broth and stir to combine.
4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the butternut squash is tender and the flavors have melded together.
5. Taste and adjust seasoning as needed.
6. Garnish with fresh cilantro before serving.

This chili is a beautiful balance of savory and sweet, where the smoky chorizo and the creamy butternut squash create a satisfying and nutritious meal. The slow cooker allows all the ingredients to blend together, making each bite rich with flavor. It’s perfect for those looking for something unique yet comforting, and it’s sure to become a fall or winter favorite!

Chorizo and Zucchini Frittata

This easy and flavorful frittata is packed with protein from the eggs and chorizo, and the zucchini adds a light, fresh element. The slow cooking process ensures that the frittata comes out perfectly set, while the chorizo infuses the eggs with smoky, spicy flavors. It’s a great dish for brunch, lunch, or a quick dinner, and can be served warm or at room temperature.

Ingredients:

• 1 lb chorizo, casing removed
• 2 medium zucchinis, thinly sliced
• 8 large eggs
• 1/2 cup milk
• 1/2 cup shredded mozzarella cheese
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Fresh parsley or basil, for garnish

Instructions:

1. In a skillet, cook the chorizo over medium heat until browned and fully cooked. Drain any excess fat.
2. Add the zucchini to the skillet and cook for 3-4 minutes until softened. Remove from heat and set aside.
3. In a bowl, whisk together the eggs, milk, garlic powder, smoked paprika, salt, and pepper.
4. Grease the crockpot insert and pour in the egg mixture.
5. Add the cooked chorizo and zucchini into the egg mixture, stirring gently to combine.
6. Sprinkle shredded mozzarella cheese over the top.
7. Cover and cook on low for 3-4 hours, or until the eggs are fully set and the top is lightly golden.
8. Garnish with fresh parsley or basil before serving.

This frittata is a light yet filling meal, thanks to the chorizo’s depth of flavor and the zucchini’s fresh crunch. The slow cooking method makes it easy to prepare, and it’s versatile enough to serve for any occasion. Whether you’re feeding a crowd or just need a quick meal, this frittata is sure to please with its combination of flavors and textures.

Chorizo and Kale Soup

This nutritious and flavorful soup features chorizo and hearty kale, simmered together to create a warming, comforting meal. The smoky chorizo infuses the broth with rich flavors, while the kale adds a nutritious, earthy component. It’s the perfect combination of comfort food and healthy ingredients, and the slow cooking method ensures that all the flavors meld perfectly.

Ingredients:

• 1 lb chorizo, casing removed
• 4 cups kale, chopped (stems removed)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can white beans, drained and rinsed
• 1 can diced tomatoes
• 4 cups chicken broth
• 1 tsp thyme
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1/2 cup heavy cream (optional for a creamy texture)

Instructions:

1. In a skillet, cook the chorizo over medium heat, breaking it up as it cooks until browned and fully cooked. Drain any excess fat and set aside.
2. Add the chorizo, kale, onion, garlic, white beans, diced tomatoes, chicken broth, thyme, smoked paprika, salt, and pepper to the crockpot.
3. Stir to combine, and cover the crockpot.
4. Cook on low for 6-8 hours, or on high for 3-4 hours, until the kale is tender and the flavors have melded together.
5. If you prefer a creamy texture, stir in the heavy cream just before serving.
6. Taste and adjust seasoning as needed.

This soup is a perfect combination of hearty greens and spicy chorizo, with the rich broth creating a warming and satisfying meal. The slow cooker does the hard work, ensuring the kale is tender and the chorizo flavors infuse the entire dish. Whether you serve it with crusty bread or on its own, this soup is sure to become a go-to favorite for chilly evenings.

Chorizo and Sweet Potato Hash

This savory hash is a delicious, hearty breakfast or dinner option that combines the smokiness of chorizo with the natural sweetness of sweet potatoes. The chorizo infuses the potatoes with flavor, while the sweet potatoes provide a soft, slightly sweet balance to the spicy sausage. This dish can be served as is or topped with eggs for a satisfying, complete meal.

Ingredients:

• 1 lb chorizo, casing removed
• 2 large sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper, to taste
• 2 tbsp olive oil
• 4 eggs (optional for topping)

Instructions:

1. In a skillet, cook the chorizo over medium heat, breaking it up as it cooks until browned and fully cooked. Drain any excess fat and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 10-12 minutes, stirring occasionally, until they begin to soften.
3. Add the bell pepper, onion, and garlic to the skillet, and continue to cook for an additional 5-7 minutes until the vegetables are tender and fragrant.
4. Stir in the cooked chorizo, smoked paprika, cumin, salt, and pepper. Cook for another 5-7 minutes, allowing the flavors to meld together.
5. If desired, top the hash with fried or poached eggs for a complete meal.
6. Serve hot.

This chorizo and sweet potato hash is a hearty, satisfying dish that’s perfect for breakfast, brunch, or even a cozy dinner. The balance of smoky, spicy chorizo and sweet potatoes makes for a delicious combination of flavors. The addition of eggs adds richness, turning this dish into a complete, filling meal that will leave everyone satisfied.

Chorizo and Pepper Frittata

This simple yet delicious frittata brings together chorizo and peppers in a rich, egg-based dish. The slow-cooked chorizo infuses the eggs with its deep, spicy flavor, while the bell peppers add a touch of sweetness and texture. This frittata is perfect for breakfast, brunch, or even a light dinner, and it’s easy to prepare in the slow cooker for a hands-off meal.

Ingredients:

• 1 lb chorizo, casing removed
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 onion, diced
• 8 large eggs
• 1/2 cup milk
• 1 tsp paprika
• Salt and pepper, to taste
• 1/2 cup shredded cheddar cheese (optional)

Instructions:

1. In a skillet, cook the chorizo over medium heat, breaking it up as it cooks until browned and fully cooked. Drain any excess fat.
2. Add the diced bell peppers and onion to the skillet and cook for 3-4 minutes until softened.
3. In a bowl, whisk together the eggs, milk, paprika, salt, and pepper.
4. In the crockpot, combine the chorizo and vegetable mixture with the egg mixture, stirring gently to combine.
5. Cover and cook on low for 3-4 hours, or until the eggs are fully set and the frittata is cooked through.
6. Optional: Sprinkle shredded cheddar cheese over the top and let it melt before serving.
7. Serve hot, garnished with fresh herbs if desired.

This chorizo and pepper frittata is a delicious and satisfying dish that’s packed with flavor. The spicy chorizo pairs beautifully with the sweetness of the peppers, and the slow-cooked eggs create a tender, rich base. It’s an easy, one-pan meal that can be enjoyed for breakfast, brunch, or dinner, and it’s a great way to use the slow cooker for a hands-off approach to cooking.

Chorizo and Spinach Stuffed Chicken Breasts

These stuffed chicken breasts are filled with a flavorful mixture of chorizo and spinach, creating a delicious and healthy meal. The chorizo adds a smoky and savory flavor to the chicken, while the spinach adds freshness and nutrients. Slow-cooked to perfection, this dish is easy to prepare and makes for a satisfying dinner that’s packed with flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 lb chorizo, casing removed
• 2 cups fresh spinach, chopped
• 1/2 cup shredded mozzarella cheese
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp olive oil

Instructions:

1. In a skillet, cook the chorizo over medium heat, breaking it up as it cooks until browned and fully cooked. Drain any excess fat.
2. Add the chopped spinach to the skillet with the chorizo, and cook for 2-3 minutes until wilted.
3. Remove from heat and stir in the shredded mozzarella cheese until melted and combined.
4. Cut a pocket into each chicken breast, being careful not to cut all the way through.
5. Stuff each chicken breast with the chorizo and spinach mixture, securing with toothpicks if necessary.
6. Heat olive oil in a skillet over medium-high heat. Brown the stuffed chicken breasts on both sides for 2-3 minutes per side.
7. Transfer the browned chicken breasts to the crockpot and cover.
8. Cook on low for 4-5 hours, or until the chicken is fully cooked and tender.
9. Serve hot, and garnish with fresh herbs or a squeeze of lemon if desired.

These chorizo and spinach stuffed chicken breasts are a flavorful, satisfying meal that combines the richness of chorizo with the lightness of chicken and spinach. The slow cooking ensures the chicken stays juicy and tender, while the stuffing infuses the meat with all the delicious smoky flavors. It’s a great dinner option that’s both healthy and indulgent at the same time.

Chorizo and Potato Tacos

These chorizo and potato tacos are a simple, flavorful dish that’s perfect for taco night or a casual meal. The chorizo adds spice and depth, while the potatoes bring a soft, satisfying texture. Slow-cooking the chorizo ensures it becomes tender and infuses the potatoes with its smoky, rich flavor, making for a delicious and easy-to-make taco filling.

Ingredients:

• 1 lb chorizo, casing removed
• 3 large russet potatoes, peeled and diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper, to taste
• 12 small corn tortillas
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. In a skillet, cook the chorizo over medium heat, breaking it up as it cooks until browned and fully cooked. Drain any excess fat.
2. Add the diced potatoes, onion, and garlic to the skillet, and cook for 5-7 minutes until the potatoes begin to soften.
3. Transfer the chorizo and potato mixture to the crockpot, then stir in the chili powder, cumin, salt, and pepper.
4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are tender and the flavors have melded together.
5. Warm the tortillas in a dry skillet or microwave.
6. Serve the chorizo and potato mixture in the tortillas, garnished with fresh cilantro and lime wedges.

These chorizo and potato tacos are flavorful and comforting, with the smoky chorizo perfectly complementing the tender potatoes. The slow cooking process ensures the ingredients are infused with all the spices, and the tacos come together easily for a meal that everyone will love. Perfect for taco night, these tacos can also be made in advance for meal prepping.

Chorizo and Mushroom Risotto

This creamy risotto combines the richness of chorizo with the earthy flavor of mushrooms, creating a comforting dish that’s packed with savory goodness. The slow-cooked chorizo infuses the rice with its smoky, spicy flavor, while the mushrooms add depth and texture. The slow-cooked method makes it a hands-off meal that’s perfect for busy nights or a cozy weekend dinner.

Ingredients:

• 1 lb chorizo, casing removed
• 1 cup Arborio rice
• 1 onion, diced
• 2 cups mushrooms, sliced
• 4 cups chicken broth
• 1/2 cup white wine (optional)
• 1/2 cup Parmesan cheese, grated
• 2 tbsp butter
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a skillet, cook the chorizo over medium heat, breaking it up as it cooks until browned and fully cooked. Drain any excess fat and set aside.
2. In a separate pan, sauté the onion and mushrooms in butter over medium heat until softened and fragrant, about 5-7 minutes.
3. Add the Arborio rice to the skillet with the mushrooms and onions, stirring to coat the rice in the butter and vegetables.
4. Transfer the rice and mushroom mixture to the crockpot, then add the chorizo, chicken broth, and white wine (if using). Stir to combine.
5. Cover and cook on low for 3-4 hours, or until the rice is tender and the liquid is mostly absorbed.
6. Stir in the Parmesan cheese, salt, and pepper. Cook for an additional 10-15 minutes until creamy and the cheese is fully incorporated.
7. Serve hot, garnished with fresh parsley.

This chorizo and mushroom risotto is a rich, savory dish that’s perfect for those who love comfort food with a bit of a twist. The combination of chorizo and mushrooms adds layers of flavor, while the creamy rice ties everything together. The slow cooking process makes it an easy, hands-off meal that’s perfect for impressing guests or enjoying a quiet dinner at home.

Chorizo and Shrimp Paella

This slow-cooked chorizo and shrimp paella is a delightful twist on the traditional Spanish dish. The smoky, spicy chorizo pairs beautifully with tender shrimp, creating a flavorful, satisfying dish that’s perfect for dinner. Slow cooking the ingredients allows the flavors to meld together, while the rice absorbs the delicious broth for a rich, comforting meal.

Ingredients:

• 1 lb chorizo, casing removed
• 1 lb shrimp, peeled and deveined
• 1 onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1 can diced tomatoes
• 4 cups chicken broth
• 1 tsp smoked paprika
• 1/2 tsp saffron (optional)
• Salt and pepper, to taste
• 1 cup frozen peas
• Fresh parsley, for garnish

Instructions:

1. In a skillet, cook the chorizo over medium heat, breaking it up as it cooks until browned and fully cooked. Drain any excess fat and set aside.
2. Add the onion, bell pepper, and garlic to the skillet, cooking for 3-4 minutes until softened.
3. Transfer the chorizo and vegetable mixture to the crockpot, then add the Arborio rice, diced tomatoes, chicken broth, smoked paprika, saffron (if using), salt, and pepper. Stir to combine.
4. Cover and cook on low for 4-5 hours, or until the rice is tender and has absorbed most of the liquid.
5. Stir in the shrimp and frozen peas, then cover and cook for an additional 20-30 minutes, until the shrimp are pink and fully cooked.
6. Serve hot, garnished with fresh parsley.

This chorizo and shrimp paella is a rich, flavorful dish that combines the best of both land and sea. The chorizo adds a smoky, spicy base, while the shrimp provide a succulent contrast. Slow cooking the paella allows the rice to absorb all the flavors, resulting in a hearty, comforting dish that’s perfect for any occasion.

Chorizo and Cornbread Casserole

This savory casserole features a perfect blend of crumbled chorizo, sweet cornbread, and melted cheese, creating a delicious and comforting dish. The chorizo’s smokiness complements the sweetness of the cornbread, and the slow cooking ensures all the flavors meld together into a warm, satisfying casserole. It’s an excellent choice for a hearty family dinner or a potluck gathering.

Ingredients:

• 1 lb chorizo, casing removed
• 1 box cornbread mix (prepared according to package instructions)
• 1 cup shredded cheddar cheese
• 1 cup milk
• 2 eggs
• 1 onion, diced
• 1 can corn, drained
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. Preheat the oven or slow cooker on low.
2. In a skillet, cook the chorizo over medium heat until browned and fully cooked. Drain any excess fat and set aside.
3. In a separate bowl, prepare the cornbread mix according to package instructions, using milk and eggs.
4. Stir in the chorizo, diced onion, drained corn, cumin, smoked paprika, and half of the cheddar cheese into the cornbread mixture. Season with salt and pepper.
5. Transfer the mixture to the slow cooker and spread evenly.
6. Cover and cook on low for 3-4 hours until the casserole is set and lightly golden on top.
7. Garnish with fresh cilantro and serve hot.

This Chorizo and Cornbread Casserole is a hearty, flavorful dish that’s perfect for feeding a crowd. The combination of chorizo and cornbread brings a delightful balance of savory and sweet, and the slow cooker makes it easy to prepare. It’s a comforting casserole that will become a staple in your recipe rotation for both casual dinners and special occasions.

Chorizo and Egg Breakfast Casserole

This breakfast casserole brings together chorizo, eggs, and cheese, making it a flavorful and satisfying meal. The spicy chorizo is combined with fluffy scrambled eggs and melted cheese, resulting in a perfect breakfast or brunch dish. The slow cooking process ensures everything cooks evenly, creating a delicious and comforting start to your day.

Ingredients:

• 1 lb chorizo, casing removed
• 8 large eggs
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/2 cup diced bell peppers (red and green)
• 1 small onion, diced
• 1 tsp garlic powder
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. In a skillet, cook the chorizo over medium heat, breaking it up as it cooks until browned and fully cooked. Drain any excess fat.
2. In a bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
3. Stir in the cooked chorizo, shredded cheddar cheese, diced bell peppers, and onion.
4. Grease the crockpot insert, then pour in the egg mixture and spread it evenly.
5. Cover and cook on low for 3-4 hours, or until the eggs are fully set and the casserole is golden on top.
6. Garnish with fresh cilantro and serve hot.

This Chorizo and Egg Breakfast Casserole is perfect for busy mornings or weekend brunches. The combination of chorizo and eggs creates a filling and flavorful meal, while the slow cooker ensures it’s an easy, hands-off dish. Serve it with salsa, avocado, or a side of toast for a complete breakfast experience that will keep you energized all day long.

Chorizo and White Bean Soup

This hearty and comforting soup combines spicy chorizo with creamy white beans, making for a filling, flavorful meal. The chorizo infuses the broth with its deep, smoky flavor, while the beans provide a rich, velvety texture. This slow-cooked soup is perfect for chilly nights when you want something both satisfying and warming.

Ingredients:

• 1 lb chorizo, casing removed
• 1 can white beans, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 4 cups chicken broth
• 1 tsp thyme
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 2 cups kale or spinach, chopped (optional)
• Fresh parsley, for garnish

Instructions:

1. In a skillet, cook the chorizo over medium heat, breaking it up as it cooks until browned and fully cooked. Drain any excess fat.
2. Add the diced onion and garlic to the skillet with the chorizo, cooking for 3-4 minutes until fragrant and softened.
3. Transfer the chorizo and onion mixture to the crockpot, then add the white beans, diced tomatoes, chicken broth, thyme, smoked paprika, salt, and pepper.
4. Stir everything together and cover the crockpot.
5. Cook on low for 6-8 hours, or on high for 3-4 hours until the flavors meld together.
6. If desired, stir in chopped kale or spinach during the last 30 minutes of cooking for added greens.
7. Serve hot, garnished with fresh parsley.

This Chorizo and White Bean Soup is rich, hearty, and perfect for cold evenings. The chorizo imparts a smoky, spicy flavor to the broth, while the white beans provide a creamy and filling base. The slow cooker allows the flavors to meld together beautifully, making this soup a cozy, comforting meal that’s sure to warm you up from the inside out.

Note: More recipes are coming soon!