Slow Cooker Paella Recipe

Seafood and chicken Paella in bowl with fork.

Slow Cooker Paella Recipe

Why go out to an expensive restaurant when you can enjoy Crockpot Paella at home. Tender chicken and pork with spicy chorizo and sweet tender shrimp combine for the easiest slow cooker meal that will feed a crowd! Perfect for Sunday Supper, Easter Dinner, New Year's Eve

Course Lunch or Dinner

Cuisine Spanish

Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings servings

Calories 729kcal

Author Deb Clark

Ingredients

2 chicken breasts boneless, skinless
2-3 chicken thighs boneless, skinless
1 pork tenderloin
1 lb. shrimp
4 oz. chorizo
4 cups chicken stock
1 ½ cup frozen peas
2 cups rice
1 large onion diced
1 green pepper seeds removed, diced
½ cup artichokes drained
½ cup piquillo peppers drained, diced
2 tablespoon sun-dried tomatoes
pinch saffron threads
2 tablespoon olive oil extra virgin
1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder

Instructions

Combine the salt, pepper and garlic powder. Cut each chicken breast into three pieces and the thighs in half. Season the chicken, slice the pork tenderloin into three-inch pieces.
Heat the oil in a large pan of medium/medium-high heat.
In batches, brown the chicken and pork on both sides, about three minutes, per side.
Transfer the chicken and pork to the crockpot. Add the rice to the pan, cook for three minutes stirring occasionally. Remove and add to the slow cooker.
Add sun-dried tomatoes, artichokes, piquillo peppers, broth, sliced chorizo, onion, bell pepper and saffron to the slow cooker. Stir to combine.
Cover and cook on high for two hours or until rice is soft. Remove the lid and add the shrimp, nestle them into the paella. Cover and cook for 15 minutes or until the shrimp is pink.
Add the frozen peas and stir to combine. The steam from the paella will cook the peas.
Check for seasoning - you might need a sprinkle of salt. Topped with minced parsley and serve with lemon wedges. Enjoy!

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