Quick and Easy Crockpot Paella with a Kick

Deneece Gursky

By
@Smokeygirlxo

Lately my life has become so busy that in order to give my children home cooked dinners everyday I have resorted to the crockpot alot! I can put it all together and let it go while I am focusing on one of the other 100 things my life is demanding at the moment lol. This is a recipe I found online and tweaked a bit to my liking. I added the jalapenos since my family loves the kick they add and the saffron. I also changed a few other ingredients to our taste. We loved this and I hope you all do too!


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Ingredients

1 lb boneless chicken breast cut into bite size chunks
1 lb fully cooked andouille sausage cut into bite sized chunks
4 cans chicken broth
2 can jalepeno diced tomatoes (undrained) (u can use plain)
1 can spicy seasoned diced tomatoes (undrained)(u can use plain)
2- 10oz boxes of spanish rice mix
1/2 c frozen baby peas
1 c diced onion (fresh or frozen)
a pinch of saffron
1 1/2 c cooked shrimp

Directions Step-By-Step

1
In a large crockpot stir together all your ingredients except the shrimp.
2
Cover crockpot and cook on high for 2 hours.
3
Now add shrimp and cover and continue to cook for 20 to 30 minutes or until shrimp is thoroughly heated thru.
4
Serve with toasted cuban rolls or puerto rican bread and enjoy

About this Recipe

Course/Dish: Chicken, Fish, Other Main Dishes
Regional Style: Mexican
Other Tag: Quick & Easy