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Slow Cooker Paella
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Slow Cooker Paella

A delicious shortcut version of Spanish paella made right in the slow cooker. Loaded with chicken, chorizo, shrimp, rice, saffron, tomatoes, and peas, this easy meal delivers classic paella flavor with minimal work.
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Main Course
Cuisine: Spanish
Keyword: crockpot paella, paella, slow cooker paella, spanish rice
Servings: 8 servings
Calories: 415kcal
Cost: 2

Equipment

  • slow cooker
  • large pan
  • cutting board
  • chef knife
  • measuring cups and spoons

Ingredients

  • 2 chicken breasts, cut into 1-inch cubes
  • 11 oz chorizo, unsheathed
  • 1 cup rice
  • 15 oz diced tomatoes, canned
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tsp paprika
  • 2 bay leaves
  • 1/4 tsp saffron threads
  • 1 tsp cayenne pepper
  • 2 cups chicken broth
  • 1/3 cup white wine
  • 1/2 lb shrimp, peeled and deveined
  • 1 cup frozen peas
  • cilantro, for garnish
  • 1 lemon, juiced
  • 1 avocado, sliced
  • pita bread

Instructions

  • In a large pan, sauté the chicken cubes with olive oil until cooked through, then transfer to the slow cooker.
  • Sauté the chorizo in the same pan and transfer it to the slow cooker.
  • Add rice, tomatoes, onion, garlic, paprika, bay leaves, saffron, cayenne, chicken broth, and white wine. Mix well.
  • Cook on HIGH for about 2 hours or until the rice is cooked through.
  • Add shrimp and peas during the last 10 minutes of cooking.
  • Serve warm with lemon, cilantro, sliced avocado, and pita bread.

Notes

Add shrimp near the end of cooking to prevent it from becoming tough. Check the rice around the 90-minute mark to avoid overcooking. Serve with lemon wedges, cilantro, avocado, and pita bread for a complete meal.