crock pot paella
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!
prep time
30 Min
cook time
4 Hr
method
Slow Cooker Crock Pot
yield
8 serving(s)
Ingredients
- 2 tablespoons olive oil, extra virgin
- 2 pounds chicken breasts, boneless and skinless, cut into pieces
- 2 teaspoons sweet smoked paprika
- 2 cups short-grain rice
- 1 can (14 oz.) tomatoes, diced
- 1 1/2 cups chicken broth
- 1 package (8 oz.) chorizo, thinly sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 tablespoon salt
- 2 cups frozen peas, thawed
- 1/4 cup chopped parsley
How To Make crock pot paella
-
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.
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Step 2Add the rice to the skillet and cook, stirring, for about 3 minutes, or until light golden. Transfer rice to slow cooker.
-
Step 3Add tomatoes, broth, chorizo, onion, garlic, 1 Tbsp. salt and 1 tsp. paprika to the slow cooker. Stir to combine.
-
Step 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.
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