There are some evenings when supper needs to take care of itself, and a simple slow cooker recipe like this one has a way of saving the day. Using ground pork chorizo and just a few pantry-friendly ingredients, this dish cooks down into a richly seasoned, deeply savory mixture with hardly any fuss at all. It is the kind of practical weeknight meal that fits right into a busy fall schedule, when the air turns cool and errands seem to stack up faster than the daylight lasts.
This hearty slow cooker chorizo is wonderful spooned over warm rice, creamy mashed potatoes, buttered noodles, or tucked into soft tortillas. For a fresh contrast, serve it with a crisp cabbage slaw, simple sliced avocado, or a side of pinto or black beans. If you want to stretch it even farther, set out shredded lettuce, sour cream, and a little shredded cheese so everyone can build their own bowl or taco plate.
4-Ingredient Slow Cooker Weeknight Gold
Servings: 6
Ingredients
2 pounds ground pork chorizo
1 large yellow onion, thinly sliced
1 (14.5-ounce) can fire-roasted diced tomatoes
1 cup low-sodium chicken broth
Directions
1. Lightly grease the slow cooker insert if desired, then spread the sliced onion evenly across the bottom.
2. Crumble the ground pork chorizo over the onions, then pour in the diced tomatoes and chicken broth.
3. Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until the chorizo is fully cooked and the onions are soft.
4. Stir well to break up the meat into an even texture, then let it sit uncovered for 10 to 15 minutes if you would like the mixture a little thicker. Serve hot.
Variations & Tips
Make It Stretch Farther: Spoon this mixture over rice, baked potatoes, grits, or beans to turn a small amount into a very generous family meal. It is especially handy when you need supper to go a little further without much extra work.
Taco Night Version: Use the finished chorizo as a filling for tacos, burritos, or tostadas. A little chopped onion, cilantro, and a squeeze of lime on top wake up all that rich slow-cooked flavor beautifully.
Add Gentle Heat: If your chorizo is on the mild side, stir in a spoonful of chopped chipotle in adobo or a pinch of red pepper flakes near the end of cooking. That gives it a little extra backbone without changing the easy spirit of the dish.
Skim or Stir the Fat: Chorizo naturally releases flavorful fat as it cooks. For a richer finish, stir it right back into the mixture. For a lighter result, carefully spoon some off the top before serving.
Make-Ahead Tip: Leftovers keep well in the refrigerator for up to 4 days and reheat beautifully. The flavor often deepens by the next day, which makes this a fine choice for meal prep, packed lunches, or a quick second supper later in the week.