Slow Cooker Chicken Paella Cont.
You want to add the peas now
Stir well and cover again for ten more minutes
Now it’s READY! Serve it up, add some coriander and lemon. Yummy!
It doesn’t need to be saffron to make delicious paella. In fact, using paprika will make your food taste like you know what you’re doing, since paprika is an important ingredient in most Spanish cuisine. The paprika will give your paella a smoky richness and your dinner guests will think you’ve been slaving away in the kitchen for hours.
Busy People's Slow Cooker Chicken Paella
Prep time
Cook time
Total time
What a wonderful, tasty and easy paella made in the slow cooker.
Author: Slow Cooker Society
Recipe type: Main
Cuisine: Spanish
Serves: 4 serves
Ingredients
- 2 tablespoons EVOO
- 2 pounds boneless skinless chicken breast (cut to bite size)
- 3 teaspoon sweet smoked paprika
- 2 cups short or medium grain rice
- 1 can 14.5 oz whole tomatoes
- 1½ cup low sodium chicken broth
- ½ cup dry white wine (optional)
- 1 pkg 8oz. cured chorizo, thinly sliced.
- 1 onion, finely chopped
- 3 cloves garlic finely chopped
- 1 tablespoon salt
- 2 cups thawed frozen peas
- ½ cup chopped flat-leaf parsley
- 1 lemon cut into 8 wedges
Instructions
- Heat a skillet on medium-high.
- Add chicken in a single layer and sprinkle with 1½ tsp paprika, salt, pepper. Cooked both sides golden brown about 5 minutes.
- Transfer chicken to slow cooker. Add rice to skillet and cook until light golden about 3 minutes.
- Add rice, tomatoes, broth, wine chorizo, onions, garlic and the rest of paprika to slow cooker. Stir to combine.
- Cover and cook on High heat until the rice is tender about 1¾ to 2 hours.
- Stir in peas, cover and let set for 10 minutes.
- Top with parsley and serve with lemon wedge.
Nutrition Information
Serving size: 4 serves
Special thanks to Jack for the video recipe. Enjoy you meal and don’t forget to share!
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