Slow Cooker Paella with Chicken, Chorizo and Shrimp

Name: Slow Cooker Paella with Chicken, Chorizo and Shrimp
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 -6
Ingredients: Generous pinch saffron strands; 4 cups (960ml) hot chicken; 2 tbsp olive oil; 1 spicy chorizo ring; 1 large yellow onion; 1 red bell pepper; 3 garlic cloves; 3 oz (100g )green beans, sliced; 1 ⅓ cups (250g) long grain rice, I used Uncle Ben’s; 5 chicken thighs; 1 cup (240g) diced tomatoes; 2 tsp smoked paprika; 1 tsp salt; 1 tsp ground black pepper; 2 bay leaves; 12 large raw shrimp; 1 cup (130g) frozen peas; Salt and pepper to season; lemon juice; 3 tbsp fresh parsley; Lemon wedges

User Reviews

4.5

54 reviews

Excellent

Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings
4 -6
Course
Main Course
Cuisine
European, Spanish

Slow Cooker Paella with Chicken, Chorizo and Shrimp

Shawn Wheeler

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Slow Cooker Paella with tender chicken, chorizo and shrimp. You won’t believe how tasty and this easy paella recipe is – everything cooks in your crock pot with minimal prep!

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Ingredients

Servings

Generous pinch saffron strands
4 cups (960ml) hot chicken or fish stock (or broth)
2 tbsp olive oil
1 spicy chorizo ring , chopped (approx. 7oz /200g)
1 large yellow onion , diced
1 red bell pepper , diced
3 garlic cloves , minced
3 oz (100g )green beans, sliced (optional - leave out if using peas)
1 ⅓ cups (250g) long grain rice, I used Uncle Ben’s
5 chicken thighs , skinless and boneless, diced
1 cup (240g) diced tomatoes fresh or canned
2 tsp smoked paprika
1 tsp salt
1 tsp ground black pepper
2 bay leaves (optional)
12 large raw shrimp with shells or peeled
1 cup (130g) frozen peas if not using green beans
Salt and pepper to season
lemon juice , to taste
3 tbsp fresh parsley , chopped
Lemon wedges , to serve

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Instructions

Add the saffron strands the hot chicken (or fish) stock, stir and leave them to infuse.
If you slow cooker allows for sear and stew then add the oil and heat. Add the chorizo, onion and peppers sauté, stirring, until the chorizo starts to release some of its spicy oil and vegetables soften. Alternatively do this in a pan and transfer to the slow cooker.
Add minced garlic and the rice and stir to combine. If you are using green beans then add these now.
Stir in the chicken, tomatoes, seasoning and stock. Cover and cook on the high setting for 90 minutes.
Remove the lid and add the shrimp and frozen peas (if using as an alternative to the green beans). Push the shrimp into the paella, cover and cook for a further 20-30 minutes or until the rice is cooked to your liking.
Remove and discard the bay leaves and check the seasoning, adding salt and pepper as needed. Stir in lemon juice and chopped parsley.
Turn onto a platter, serve with lemon wedges - enjoy!