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Slow Cooker Paella

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Is this week over yet? Between having my parents in town (SO fun!), some big projects at work, a work trip to New York this weekend AND looking for someplace to live, I’m ready to collapse.

Which is precisely the time to bring out the slow cooker. (Or, actually collapse…which might happen.) So let’s pull out the slow cooker, slow things down a bit and enjoy a nice, easy dinner. And please drink some wine for me. At minimum, a glass – preferably more.

Paella. In. The. Slow. Cooker.

Slow Cooker Paella | anutritionisteats.com

This isn’t really authentic paella. It’s more like the paella for those of us who don’t have a paella pan. And don’t really have the time to spend an hour and a half on dinner. And don’t really have the money for dinners that include not only chicken and chorizo, but clams, shrimp and lobster tails.

I like to think of us as normal people. Real people. And people who sometimes need to collapse. 🙂

Slow Cooker Paella | anutritionisteats.com

This slow cooker paella takes a half hour of prep work and two hours in the slow cooker. (And NO clams or lobster tails!)

And after it’s finished in the slow cooker, and you’re ready to eat, you must promise me three things:

  1. You’ll squeeze some fresh lemon over each plate
  2. You’ll sprinkle fresh parsley over each plate
  3. You’ll season (each plate) with some (hopefully high-quality) salt if it needs it

Slow Cooker Paella | anutritionisteats.com

Slow Cooker Paella isn't authentic, but is realistic for us normal people! Click here for recipe. #slowcooker #slowcookerrecipe #crockpot #crockpotrecipe

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Slow Cooker Paella

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Ingredients

Scale
  • 2 Tbsp olive oil
  • 1 1/2 lb (skinless, boneless) chicken thighs, cut into bite-size pieces
  • 3 tsp smoked paprika
  • 2 cups short-grain rice (I used arborio)
  • 114.5 oz can diced tomatoes
  • 1 cup chicken broth
  • 1 cup white wine
  • 4 oz cured chorizo, roughly chopped (about 1 cup) (I found this in the packaged deli meat section)
  • 1 medium onion, diced (about 1 1/2 cups)
  • 4 cloves garlic, minced
  • pinch of saffron
  • 3 cups frozen peas
  • 1 cup chopped parsley for serving
  • lemon wedges for serving

Instructions

  1. Heat oil in large pan.
  2. Add chicken and sprinkle with half of paprika and season with salt and pepper.
  3. Cook until golden brown, about 5 minutes, stirring occasionally.
  4. Transfer chicken to the slow cooker with a slotted spoon.
  5. Add rice to pan and cook for about 3 minutes, stirring occasionally. Add to slow cooker.
  6. Add tomatoes, broth, wine, chorizo, onion, garlic and saffron to slow cooker, season with salt and pepper and stir to combine.
  7. Cook on high for 2 hours, until rice is soft, and turn off slow cooker.
  8. Stir in peas and let sit for 10 minutes.
  9. Serve with parsley and lemon wedges. (A must!)


Nutrition

  • Calories: 467
  • Sugar: 8 grams
  • Fat: 12 grams
  • Carbohydrates: 58 grams
  • Fiber: 7 grams
  • Protein: 27 grams
  • Cholesterol: 81 milligrams

 

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Comments

  1. Kristy @ Chocolate Slopes

    Sounds delicious! Paella reminds me so much of my study abroad experience in Spain. It was such a special dish that my host mom only made it once, and that was when she had out-of-town family visit. I’ll definitely be making this recipe!

  2. erin

    You’re looking for a place in MSP, right? 😉 ha! Can you believe I’ve never had paella? Must change that! We broke out the slow cooker this week and will have to again for this!

  3. Mara

    Mmmm… Chorizo and wine in the paella? I don’t know where did you find this recipe, bit as a spanish I can tell you that this is not a paella. What you did is like cooking your Thnaksgiving turkey stuffed with donuts and sushi.

  4. Alexis

    I’m making this today and SO excited to try it. Who wouldn’t love something filled with wine and garlic??
    Just a quick question on your nutrition info. What is the serving size on it? Is the info provided for the whole thing or just a portion?
    Can’t wait to taste this!

    • Emily

      Hi Alexis! Hope you enjoyed the paella! The nutrition facts are per serving and the entire recipe makes 8 servings.

  5. Pre

    This looks so delicious and easy, I’m going to try it tonight – however would it be possible to substitute the arborio for brown rice? Thanks 🙂

    • Emily

      Good question! I haven’t tried it, so I’m not sure, but please let me know how it turns out! I’m curious!

    • Emily

      I would probably add any seafood in at the end, you don’t want to overcook it! Or even cook it separately and then stir into paella when it’s done cooking.

  6. Amie

    I just made this paella and your measurements and timing are off. I only used 1 1/3 cups of rice (I assumed I had more…thank god I didn’t have the correct amount) and went to stir it after 75 mins, and it was overcooked and dry.

    Cleaning my slowcooker is going to be a pain!

    • Emily

      Hi Amie, I’m so sorry to hear this! It could be different slow cookers, because that certainly wasn’t the case with mine, but I’ve been planning on making this again asap, so I’ll look into it. Thanks for letting me know.