CROCK POT PAELLA

Ellen Bales

By
@Starwriter

This is a variation of a Rachael Ray recipe that is very similar to my own jambalaya. This one is kicked up a notch above mine and toned down a notch from Rachael's. Somewhere between spicy and knock-your-socks-off. Enjoy!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
30 Min
Cook:
4 Hr
Method:
Slow Cooker Crock Pot

Ingredients

2 Tbsp
olive oil, extra virgin
2 lb
chicken breasts, boneless and skinless, cut into pieces
2 tsp
sweet smoked paprika
2 c
short-grain rice
1 can(s)
(14 oz.) tomatoes, diced
1 1/2 c
chicken broth
1 pkg
(8 oz.) chorizo, thinly sliced
1 medium
onion, finely chopped
3 clove
garlic, finely chopped
1 Tbsp
salt
2 c
frozen peas, thawed
1/4 c
chopped parsley

Step-By-Step

1In a large skillet heat oil over medium-high heat. Add chicken pieces and sprinkle with half the paprika; season with salt and pepper. Cook, stirring occasionally, until chicken is browned, about 5 minutes. Transfer chicken to a slow cooker.
2Add the rice to the skillet and cook, stirring, for about 3 minutes, or until light golden. Transfer rice to slow cooker.
3Add tomatoes, broth, chorizo, onion, garlic, 1 Tbsp. salt and 1 tsp. paprika to the slow cooker. Stir to combine.
4Cover and cook on LOW for about 4 hours or until rice is tender. Add the peas and turn to HIGH setting for about 20 minutes. Top with parsley and serve.

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Chicken
Regional Style: Spanish
Other Tags: For Kids, Healthy, Heirloom