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Slow Cooker Paella

Delicious chorizo, chicken, and shrimp Paella made in your slow cooker! Who says you need a paella pan to make great paella?
Course: Entrée
Cuisine: Mexican
Servings: 6

Ingredients

  • 1/2 lb. Andouille or Spanish sausage cut into pieces
  • 1/2 c. diced onion
  • 1 1/2 c. converted long-grain white rice uncooked
  • 1 T. olive oil
  • 1 (14.5 oz.) can diced tomatoes un-drained
  • 2 1/4 c. chicken broth
  • 1/2 tsp. salt
  • 1/4 tsp. crushed saffron or 1/8 teaspoon turmeric
  • 1 clove garlic minced
  • 6 boneless skinless chicken thighs
  • 1/4 tsp. paprika
  • 1 c. frozen sweet peas thawed
  • 1/2 lb. cooked medium shrimp peeled, tails intact or removed

Instructions

  • Brown sausage and onion in a skillet over medium heat.
  • In a 4 to 5-quart slow cooker, mix rice and oil. Stir in sausage and onions, tomatoes, broth, water, salt, saffron and garlic. Arrange chicken thighs in single layer over rice mixture. Sprinkle paprika over top.
  • Cover and cook on LOW for 5 to 6 hours.
  • About 30-35 minutes before serving, sprinkle thawed peas over the chicken. Arrange the cooked shrimp over the top.
  • Increase heat to HIGH. Cover and cook 20 to 30 minutes longer or until shrimp are heated through.