Slow Cooker Paella

Slow Cooker Paella
 
Prep time
Cook time
Total time
 
Recipe type: dinner
Serves: 4
Ingredients
  • 1½ cups uncooked converted long-grain white rice
  • 1 tablespoon olive oil
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (14 oz) chicken broth
  • ½ pound andouille or Spanish sausage, cut into pieces
  • ½ cup diced onion
  • ½ cup water
  • ½ teaspoon salt
  • ¼ teaspoon crushed saffron or ⅛ teaspoon turmeric
  • 1 clove garlic, minced
  • 6 boneless skinless chicken thighs (about 1¼ lb)
  • ¼ teaspoon paprika
  • 1 cup frozen sweet peas (from 1-lb bag), thawed*
  • 6 oz deveined shelled cooked medium shrimp, tail shells removed
Instructions
  1. Brown sausage and onion in skillet over medium heat.
  2. In 4- to 5-quart slow cooker, mix rice and oil. Stir in tomatoes, broth, sausage, water, salt, saffron and garlic. Arrange chicken thighs in single layer over rice mixture. Sprinkle paprika over top.
  3. Cover; cook on Low setting 5 to 6 hours.
  4. About 35 minutes before serving, sprinkle thawed peas over chicken mixture. Arrange shrimp over top.
  5. Increase heat setting to High; cover and cook 20 to 30 minutes longer or until shrimp are thoroughly heated.

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