Slow-cooker Spanish chicken

Instructions

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1. 1 Heat 2 tbsp olive oil in a large frying pan. Fry 1 sliced Spanish onion for about 5 mins until golden.
2. 2 Tip into the slow cooker pot (we used a 6.5-litre model), then fry 12 large bone-in skinless chicken thighs and 225g thickly sliced chorizo picante in the same pan until starting to colour – you will need to do this in two batches.
3. 3 Add to the slow cooker with 3 mixed colour peppers, cut into chunks and 150g pitted Spanish pimento stuffed green olives.
4. 4 Tip 300ml dry white wine, 300ml chicken stock and 1 tbsp tomato purée into the pan.
5. 5 Scrape up any bits stuck to the bottom, then tip into the slow cooker, cover and cook on Low for 6 hrs.