CROCK POT PAELLA

1
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!

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

How to Make CROCK POT PAELLA

Step-by-Step

  1. In 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.
  2. Add the rice to the skillet and cook, stirring, for about 3 minutes, or until light golden. Transfer rice to slow cooker.
  3. Add tomatoes, broth, chorizo, onion, garlic, 1 Tbsp. salt and 1 tsp. paprika to the slow cooker. Stir to combine.
  4. Cover 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.

Printable Recipe Card

About CROCK POT PAELLA

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




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