Best 2 Crock Pot Paella Recipes

When it comes to easy and flavorful meals, crock pot paella is a dish that stands out. This Spanish classic is transformed into a convenient one-pot dish that is easy to prepare and packed with flavor. With a few simple ingredients and some pantry staples, you can create a delicious and authentic paella right in your slow cooker. So gather your ingredients and get ready to embark on a culinary journey to the vibrant streets of Spain with this effortlessly delicious crock pot paella recipe.

Let's cook with our recipes!

WEIGHT WATCHERS CROCK-POT CHICKEN PAELLA

Weight Watchers Crock-Pot Chicken Paella image

Make and share this Weight Watchers Crock-Pot Chicken Paella recipe from Food.com.

Provided by KadesMom

Time 5h30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

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

CROCK POT PAELLA

CROCK POT PAELLA image

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

Ingredients

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.

Tips:

When using frozen peas, thaw them before adding them to the crock pot. Frozen peas can lower the temperature of the crock pot too much, which can prevent the paella from cooking properly.
If you don't have a crock pot, you can make this recipe in a Dutch oven over medium heat on the stovetop. Just be sure to stir the paella frequently to prevent it from sticking.
To make a vegetarian version of this recipe, omit the chicken and shrimp. You can add more vegetables, such as bell peppers, zucchini, or mushrooms, to make up for the lost protein.
Serve paella with lemon wedges and aioli sauce. This will help brighten up the flavors of the dish.

Conclusion:

Crock pot paella is a delicious and easy-to-make dish that is perfect for a weeknight dinner. It is also a great way to use up leftover chicken and shrimp. So next time you are looking for a quick and easy meal, give this recipe a try.