Busy People's Slow Cooker Chicken Paella
Total time
Author: Slow Cooker Society
Recipe type: Main
Cuisine: Spanish
Serves: 4 serves
- 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
- 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.
Recipe by Slow Cooker Society at https://slowcookersociety.com/busy-peoples-slow-cooker-chicken-paella/
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