Name: Slow-Cooker Paella
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 1 tsp. extra-virgin olive oil -; 1 1/2 lb. boneless skinless chicken breasts, cut into 1" pieces -; 1/2 lb. chorizo, sliced -; Kosher salt -; Freshly ground black pepper -; 1 c. short-grain rice -; 1 15-oz. can diced tomatoes -; 1 large onion, chopped -; 4 cloves garlic, minced -; 2 tsp. paprika -; Pinch of cayenne pepper -; 2 c. low-sodium chicken broth -; 1/3 c. dry white wine -; 1/2 lb. medium shrimp, peeled and deveined -; 1 1/2 c. frozen peas -; Freshly chopped parsley, for garnish -; Lemon wedges, for serving -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooker Paella

1. 1 tsp. extra-virgin olive oil -

2. 1 1/2 lb. boneless skinless chicken breasts, cut into 1" pieces -

3. 1/2 lb. chorizo, sliced -

4. Kosher salt -

5. Freshly ground black pepper -

6. 1 c. short-grain rice -

7. 1 15-oz. can diced tomatoes -

8. 1 large onion, chopped -

9. 4 cloves garlic, minced -

10. 2 tsp. paprika -

11. Pinch of cayenne pepper -

12. 2 c. low-sodium chicken broth -

13. 1/3 c. dry white wine -

14. 1/2 lb. medium shrimp, peeled and deveined -

15. 1 1/2 c. frozen peas -

16. Freshly chopped parsley, for garnish -

17. Lemon wedges, for serving -

How to cook deliciously - Slow-Cooker Paella

1. Stage

In a large skillet over medium heat, heat oil. Add chicken to one side and chorizo to the other. Season chicken with salt and pepper and cook until golden, 10 minutes. (Remove chorizo if it's getting too burned.)

2. Stage

In a large slow-cooker, add browned chicken-chorizo mixture, rice, tomatoes, onion, garlic, paprika, and cayenne and season with salt and pepper. Pour over chicken broth and white wine, then stir to combine.

3. Stage

Cover and cook on high until rice is almost tender, stirring occasionally, 1½ to 2 hours.

4. Stage

Remove lid and stir in shrimp and frozen peas. Cover and cook until shrimp is pink and peas warmed through, about 10 minutes more.

5. Stage

Garnish with parsley and serve with lemon wedges.