Quick and Easy Crockpot Paella with a Kick

Deneece Gursky


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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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

In a large crockpot stir together all your ingredients except the shrimp.
Cover crockpot and cook on high for 2 hours.
Now add shrimp and cover and continue to cook for 20 to 30 minutes or until shrimp is thoroughly heated thru.
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