Crockpot Homemade Chicken 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:

• 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.

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.

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!

Steps:

• In a large skillet, saute the chicken, ham, onion and red pepper in 2 teaspoons oil until chicken is browned on all sides. Remove with a slotted spoon. , In the same skillet, saute rice in remaining 1 teaspoon oil until lightly browned. Stir in the turmeric, cumin, garlic and salt. Return meat and vegetables to pan; toss lightly. Add broth; bring to a boil. Reduce heat to medium; cover and simmer until rice is tender, 30-35 minutes. Stir in peas.

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.