Real Recipes From Real Home Cooks ®

crock pot paella

(1 rating)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

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!

(1 rating)
yield 8 serving(s)
prep time 30 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For crock pot paella

  • 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
    (14 oz.) tomatoes, diced
  • 1 1/2 c
    chicken broth
  • 1 pkg
    (8 oz.) chorizo, thinly sliced
  • 1 md
    onion, finely chopped
  • 3 clove
    garlic, finely chopped
  • 1 Tbsp
  • 2 c
    frozen peas, thawed
  • 1/4 c
    chopped parsley

How To Make crock pot paella

  • 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.