Chicken And Chorizo Paella Slow Cooker Recipe

Paella made easy!

Editor's Note: A recipe typo for the temperature of the slow cooker was fixed on January 21, 2020. We are currently evaluating reader feedback and will re-test and update the recipe accordingly.

Yields: 6

Prep Time: 0 hours 20 mins

Total Time: 2 hours 0 mins

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

15-oz. can diced tomatoes

large onion, chopped

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

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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.)
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.
Cover and cook on high until rice is almost tender, stirring occasionally, 1½ to 2 hours.
Remove lid and stir in shrimp and frozen peas. Cover and cook until shrimp is pink and peas warmed through, about 10 minutes more.
Garnish with parsley and serve with lemon wedges.

Jonathan Boulton

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