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: saffron; 4 cups chicken broth; 2 tbsp olive oil; 1 chorizo; 1 yellow onion; 1 red bell pepper; 3 garlic; 3 oz green beans; 1 ⅓ cups rice; 5 chicken thighs; 1 cup tomato; 2 tsp smoked paprika; 1 tsp salt; 1 tsp black pepper; 2 bay leaf; 12 Shrimp; 1 cup pea; salt; black pepper; lemon juice; 3 tbsp parsley; lemon

User Reviews

4.5

36 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

Report

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!

Share:

I Made This!

3 people made this

Print

152 people printed this

Save this

15 people saved this

Ingredients

Servings

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

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

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!