Best Crock Pot Paella Recipes

CROCK POT PAELLA image

Provided by Ellen Bales

Categories Pasta

Time 4h30m

Number Of Ingredients 12

2 Tbsp olive oil, extra virgin
2 lb chicken breasts, boneless and skinless, cut into pieces
2 tsp sweet smoked paprika
2 c short-grain rice
1 can(s) (14 oz.) tomatoes, diced
1 1/2 c chicken broth
1 pkg (8 oz.) chorizo, thinly sliced
1 medium onion, finely chopped
3 clove garlic, finely chopped
1 Tbsp salt
2 c frozen peas, thawed
1/4 c chopped parsley

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.

Weight Watchers Crock-Pot Chicken Paella image

Provided by KadesMom

Time 5h30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breast
1 (14 ounce) can tomatoes, chopped
1 medium onion, chopped
1 medium bell pepper, chopped
1/2 cup canned chicken broth
3 medium garlic cloves, chopped
1 teaspoon oregano
1 teaspoon ground turmeric
1/2 teaspoon thyme
1 dash cajun seasoning
1/3 cup frozen green pea
2 cups cooked white rice

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.

Nutrition Facts : Calories 317.8, Fat 3.9, SaturatedFat 0.9, Cholesterol 73, Sodium 359, Carbohydrate 38.9, Fiber 3.7, Sugar 5.8, Protein 30.5