Slow Cooker Chicken Paella
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Heat oil in a large skillet over medium-high heat. Season chicken with half the salt and pepper. Place chicken in skillet, skin side down, until skin is golden, 4 – 5 minutes. Turn chicken.
Add chorizo and onions to pan. Cook until onions begin to soften, about 4 minutes. Place chicken mixture in slow cooker along with red and poblano peppers, garlic and rice. Top with strained tomatoes. Stir in broth, wine, paprika and remaining salt and pepper.
Place lid on slow cooker and set to high. Cook until rice is tender, 1 hour 30 minutes to 1 hour 45 minutes.
Add shrimp and peas to slow cooker and close lid. Cook until shrimp is pink and cooked through, about 10 minutes.
Remove lid and let paella sit for 10 minutes and then stir. Sprinkle with parsley and serve.
|Saturated Fat||2.9 g|
|Per serving||% Daily Value|