Crockpot Paella Recipes

CROCKPOT PAELLA

Steps:

• Brown sausage and onion in skillet over medium heat.
• 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.
• Cover; cook on Low setting 5 to 6 hours.
• About 35 minutes before serving, sprinkle thawed peas over chicken mixture. Arrange shrimp over top.
• Increase heat setting to High; cover and cook 20 to 30 minutes longer or until shrimp are thoroughly heated.

CROCKPOT EASIEST-EVER PAELLA

Steps:

• In a 4-quart slow-cooker, stir together chicken, sausage, broth, undrained tomatoes, Spanish rice mix, peas, and onions until thoroughly combined.
• Cover and cook on HI heat for 2 hours. Stir in shrimp. Cover and cook for 20 or 30 minutes or until shrimp are heated through.

SLOW-COOKER PAELLA

Steps:

• Warm 1 Tbsp vegetable oil in a skillet over medium-high heat and cook sausage until browned, about 5 minutes. Transfer cooked sausage to slow-cooker.
• On th same skillet cook onion, garlic and bell pepper, stirring often, until softened, 3 to 5 minutes. Transfer to slow-cooker.
• Still on the same skillet, add 1 cup chicken broth, turn up the heat to high and bring it to a boil, stirring up browned bits. Pour into slow-cooker.
• Add remaining chicken broth, can diced tomatoes, rice mix and ham to slow-cooker. Add salt if necessary. Stir and cook on low setting until rice is tender, about 4 hours.
• Stir in frozen peas and cook until heated through, about 15 minutes.
• Enjoy!

SLOW-COOKER PAELLA

Steps:

• 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.

CROCK POT PAELLA

Steps:

• 1. In a large skillet heat oil over medium-high heat. Add chicken pieces and sprinkle with half the paprika; season with salt and pepper. Cook, stirring occasionally, until chicken is browned, about 5 minutes. Transfer chicken to a slow cooker.
• 2. Add the rice to the skillet and cook, stirring, for about 3 minutes, or until light golden. Transfer rice to slow cooker.
• 3. Add tomatoes, broth, chorizo, onion, garlic, 1 Tbsp. salt and 1 tsp. paprika to the slow cooker. Stir to combine.
• 4. Cover and cook on LOW for about 4 hours or until rice is tender. Add the peas and turn to HIGH setting for about 20 minutes. Top with parsley and serve.

QUICK AND EASY CROCKPOT PAELLA WITH A KICK

Steps:

• In a large crockpot stir together all your ingredients except the shrimp.
• Cover crockpot and cook on high for 2 hours.
• Now add shrimp and cover and continue to cook for 20 to 30 minutes or until shrimp is thoroughly heated thru.
• Serve with toasted cuban rolls or puerto rican bread and enjoy

SLOW COOKER PAELLA

Steps:

• Set the slow cooker to low. Heat the oil in a frying pan over a medium heat and fry the chicken and chorizo for 7-10 mins until golden. Transfer to the slow cooker using tongs. Add the onion to the pan and fry for 5-7 mins, or until just softened. Stir in the garlic, paprika and saffron, if using, and cook for 2 mins. Pour in the wine and simmer until reduced by half. Tip into the slow cooker with the rice, tomatoes and stock. Season. Cover and cook for 1½ hrs.
• Add the peas and prawns and cook for 30 mins more. Check the rice is tender; if not, cook for another 15-30 mins.
• Scatter over the parsley and serve with lemon wedges and crusty bread, if you like.