Name: Slow-Cooker Paella
Prep time: 20 min
Total time: 2 h
Yield: 6
Ingredients: 1 tsp. extra-virgin olive oil; 1 1/2 lb. boneless skinless chicken breasts, cut into 1" pieces; 1/2 lb. chorizo, sliced; kosher salt; Freshly ground black pepper; 1 c. short-grain rice; 1 15-oz. can diced tomatoes; 1 large onion, chopped; 4 cloves garlic, minced; 2 tsp. paprika; Pinch of cayenne pepper; 2 c. low-sodium chicken broth; 1/3 c. dry white wine; 1/2 lb. medium shrimp, peeled and deveined; 1 1/2 c. frozen peas; Freshly chopped parsley, for garnish; Lemon wedges, for serving

Step 1In a large skillet over medium heat, heat oil. Add chicken to one side and chorizo to the other. Season chicken with salt and pepper and cook until golden, 10 minutes. (Remove chorizo if it's getting too burned.)

Step 2In a large slow-cooker, add browned chicken-chorizo mixture, rice, tomatoes, onion, garlic, paprika, and cayenne and season with salt and pepper. Pour over chicken broth and white wine, then stir to combine.

Step 3Cover and cook on high until rice is almost tender, stirring occasionally, 1½ to 2 hours.

Step 4Remove lid and stir in shrimp and frozen peas. Cover and cook until shrimp is pink and peas warmed through, about 10 minutes more.

Step 5Garnish with parsley and serve with lemon wedges.