slow cooker chicken casserole

Directions :

1. Set your slow cooker to medium. Coat the chicken in 1 tbsp olive oil and paprika. Season with salt and pepper and then set aside.
2. Heat the remaining oil in a large frying pan on medium-high heat and add the chorizo, cook for 3-4 mins. Turn the heat down to medium, add the onions and cook for a further 3-4 mins or until soft. Add the garlic and flour, cook for 1 min, then remove from the pan and set aside.
3. Put the saffron (if using) in a small glass and pour over 2 tbsp boiling water to infuse.
4. Heat the same frying pan used to cook the chorizo and onions on medium-high heat. Add the chicken to the pan and brown on each side for 1 min or until golden.
5. Add the chicken, chorizo and onions to the slow cooker. Pour over the stock and tomato puree. Add the baby plum tomatoes, celery and saffron-infused water (if using). Stir well to combine, cover with the lid and cook for 2.5-3 hrs or until the chicken is very tender.
6. Add the butter beans, cover and cook for 15 mins. Divide the casserole into bowls and top with chopped parsley. Serve with grains such as couscous or quinoa, or crusty bread to dip.