Crock Pot Paella Recipes

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.

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.

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.

Steps:

• Cut chicken into cubes.
• Place chicken, tomatoes, onion, bell pepper, garlic and seasonings into 4-quart or larger slow cooker.
• Cook on low for 5 hours.
• Add peas and rice; cook, uncovered, until peas are tender, about 15 minutes.
• Yields about 1 1/2 cups per serving.

Steps:

• Heat olive oil in a skillet and cook pieces of chicken until brown. When done, drain the excess fat and combine the sausage, onion, and chicken into the slow cooker. Scatter the saffron, thyme, paprika, pepper, and garlic over the ingredients and pour the broth and water into the slow cooker.
• Cover, and cook for approximately 8 hours on LOW or 5 1/2 hours on HIGH.
• When done cooking, add the peas, pepper, and tomatoes to the mixture and serve over cooked rice.