CROCKPOT PAELLA
No Spanish restaurant needed. Make this yummy Crockpot Paella today and enjoy the rich flavors of the Mediterranean right in your own kitchen!
Provided by Amanda Carlisle MomsWithCrockpots.com
Categories dinner
Time 6h40m
Number Of Ingredients 14
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.
SLOW COOKER PAELLA
Make our version of paella in a slow cooker with smoky chorizo, chicken and prawns. Serve with crusty bread and a glass of white wine
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 2h35m
Yield Serves 4-6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 517 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 2 milligram of sodium
CROCKPOT EASIEST-EVER PAELLA
This truly is an easy version of paella, a dish that can be considerably complicated. Leave it to Sandra Lee to uncomplicate the recipe so that even a tired cook can produce this meal!
Provided by Lorraine of AZ
Categories Chicken Breast
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 258, Fat 14.9, SaturatedFat 4.9, Cholesterol 46.1, Sodium 673, Carbohydrate 11.7, Fiber 2.5, Sugar 4.6, Protein 19.8
SLOW COOKER PAELLA RECIPE
Why go out to an expensive restaurant when you can enjoy Crockpot Paella at home. Tender chicken and pork with spicy chorizo and sweet tender shrimp combine for the easiest slow cooker meal that will feed a crowd! Perfect for Sunday Supper, Easter Dinner, New Year's Eve
Provided by Deb Clark
Categories Lunch or Dinner
Time 2h50m
Number Of Ingredients 18
Steps:
- Combine the salt, pepper and garlic powder. Cut each chicken breast into three pieces and the thighs in half. Season the chicken, slice the pork tenderloin into three-inch pieces.
- Heat the oil in a large pan of medium/medium-high heat.
- In batches, brown the chicken and pork on both sides, about three minutes, per side.
- Transfer the chicken and pork to the crockpot. Add the rice to the pan, cook for three minutes stirring occasionally. Remove and add to the slow cooker.
- Add sun-dried tomatoes, artichokes, piquillo peppers, broth, sliced chorizo, onion, bell pepper and saffron to the slow cooker. Stir to combine.
- Cover and cook on high for two hours or until rice is soft. Remove the lid and add the shrimp, nestle them into the paella. Cover and cook for 15 minutes or until the shrimp is pink.
- Add the frozen peas and stir to combine. The steam from the paella will cook the peas.
- Check for seasoning - you might need a sprinkle of salt. Topped with minced parsley and serve with lemon wedges. Enjoy!
Nutrition Facts : Calories 729 kcal, Carbohydrate 51 g, Protein 79 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 286 mg, Sodium 1071 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SLOW-COOKER PAELLA
Check out this easy recipe for the best slow-cooker paella from Delish.com!
Categories Slow-Cooker Paella slow cooker dinner easy dinner spanish recipe seafood recipe quick dinner shrimp chorizo chicken and rice
Time 2h
Yield 6
Number Of Ingredients 17
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
This is a variation of a Rachael Ray recipe that is very similar to my own jambalaya. This one is kicked up a notch above mine and toned down a notch from Rachael's. Somewhere between spicy and knock-your-socks-off. Enjoy!
Provided by Ellen Bales
Categories Pasta
Time 4h30m
Number Of Ingredients 12
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.
VEGETABLE PAELLA (CROCK POT)
Make and share this Vegetable Paella (Crock Pot) recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a 3 1/2- or 4-quart electric slow cooker, combine the undrained spinach, rice, stock, bell pepper, roasted peppers, onion, garlic, saffron, salt, and pepper.
- Cover and cook on the LOW heat setting about 4 hours, or until the rice is just tender but the grains are still separate and not mushy; watch closely near the end of the cooking time.
- Stir in the artichokes and thawed vegetables.
- Increase the heat to the HIGH setting and cook, uncovered, 10 minutes longer.
- Serve immediately.
Nutrition Facts : Calories 240.3, Fat 1.3, SaturatedFat 0.3, Sodium 727.4, Carbohydrate 51.1, Fiber 9.8, Sugar 2.6, Protein 10
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