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All the delicious flavours of chorizo combined with summer vegetables from the garden or allotment: Slow Cooker Chorizo, Potato & Runner Bean Recipe

Slow Cooker Chorizo, Potato and Runner One Pot

Farmersgirl Kitchen
The perfect recipe to use a glut of runner beans from the garden, full of flavour and super easy to make in the slow cooker. 
4.8 from 5 votes
Prep Time 10 mins
Cook Time 6 hrs
Total Time 6 hrs 10 mins
Course Main Course
Cuisine Spanish
Servings 6


  • 1 tbsp olive oil
  • 1 medium onion roughly chopped
  • 2 cloves garlic crushed
  • 1 red bell pepper de-seeded and cut into large pieces
  • 200 g Chorizo skin removed and diced
  • 1 kg potatoes cut into 2.5 cm dice
  • 400 g can chopped tomatoes
  • 1 tbsp purée
  • 2 tsp sweet smoked paprika
  • 200 ml vegetable stock made with a vegetable stock cube
  • 350 g prepared weight runner beans cut into approx 2-3 cm lengths
  • 25 g French parsley to garnish


  • Heat the oil in a frying pan to a medium heat (I have a metal slow cooker pot which goes straight on the stove) add the onion and garlic and cook gently for 2-3 minutes.
  • Add the pepper, smoked paprika and diced chorizo and cook for a further 2 minutes till the chorizo releases its colour.
  • Add the potatoes, tinned tomatoes and stock, stir to mix then spoon the mixture into your slow cooker.
  • Cook in the slow cooker on low for 6 hours.
  • Cook the runner beans in boiling water for 5 minutes. Add to the slow cooker and stir in 15 minutes before serving.
  • Serve garnished with french parsley.


If you don't have fresh runner beans or french beans, you can use frozen french beans in the same way as the fresh.