Slow-Cooker Paella

Yields:
6
Prep Time:
20 mins
Total Time:
2 hrs
Paella made easy!
Editor's Note: A recipe typo for the temperature of the slow cooker was fixed on January 21, 2020. We are currently evaluating reader feedback and will re-test and update the recipe accordingly.
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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 cup
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 cups
low-sodium chicken broth
- 1/3 cup
dry white wine
- 1/2 lb.
medium shrimp, peeled and deveined
- 1 1/2 cups
frozen peas
Freshly chopped parsley, for garnish
Lemon wedges, for serving
Directions
- 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.
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