Best 7 Slow Cooker Pseudo Paella Recipes
Nourish your taste buds with the vibrant flavors of slow cooker pseudo paella. Embark on a culinary journey that blends the essence of Spanish paella with the convenience of slow cooking. This delectable dish promises a symphony of flavors, textures, and colors that will tantalize your senses. Discover the secrets to recreating this classic dish in the comfort of your own kitchen, bringing the vibrant spirit of Spain to your dinner table.
Here are our top 7 tried and tested recipes!
SLOW COOKER PAELLA RECIPE
Why go out to an expensive restaurant when you can enjoy Crockpot Paella at home. Tender chicken and pork with spicy chorizo and sweet tender shrimp combine for the easiest slow cooker meal that will feed a crowd! Perfect for Sunday Supper, Easter Dinner, New Year's Eve
Provided by Deb Clark
Categories Lunch or Dinner
Time 2h50m
Number Of Ingredients 18
Steps:
- Combine the salt, pepper and garlic powder. Cut each chicken breast into three pieces and the thighs in half. Season the chicken, slice the pork tenderloin into three-inch pieces.
- Heat the oil in a large pan of medium/medium-high heat.
- In batches, brown the chicken and pork on both sides, about three minutes, per side.
- Transfer the chicken and pork to the crockpot. Add the rice to the pan, cook for three minutes stirring occasionally. Remove and add to the slow cooker.
- Add sun-dried tomatoes, artichokes, piquillo peppers, broth, sliced chorizo, onion, bell pepper and saffron to the slow cooker. Stir to combine.
- Cover and cook on high for two hours or until rice is soft. Remove the lid and add the shrimp, nestle them into the paella. Cover and cook for 15 minutes or until the shrimp is pink.
- Add the frozen peas and stir to combine. The steam from the paella will cook the peas.
- Check for seasoning - you might need a sprinkle of salt. Topped with minced parsley and serve with lemon wedges. Enjoy!
Nutrition Facts : Calories 729 kcal, Carbohydrate 51 g, Protein 79 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 286 mg, Sodium 1071 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SLOW-COOKER PAELLA
Check out this easy recipe for the best slow-cooker paella from Delish.com!
Categories Slow-Cooker Paella slow cooker dinner easy dinner spanish recipe seafood recipe quick dinner shrimp chorizo chicken and rice
Time 2h
Yield 6
Number Of Ingredients 17
Steps:
- In a large skillet over medium heat, heat oil. Add chicken to one side and chorizo to the other. Season chicken with salt and pepper and cook until golden, 10 minutes. (Remove chorizo if it's getting too burned.)
- In a large slow-cooker, add browned chicken-chorizo mixture, rice, tomatoes, onion, garlic, paprika, and cayenne and season with salt and pepper. Pour over chicken broth and white wine, then stir to combine.
- Cover and cook on high until rice is almost tender, stirring occasionally, 1½ to 2 hours.
- Remove lid and stir in shrimp and frozen peas. Cover and cook until shrimp is pink and peas warmed through, about 10 minutes more.
- Garnish with parsley and serve with lemon wedges.
SLOW-COOKER PAELLA
This is from a magazine called "All You". It's a simple yet tasty recipe for those who enjoy cooking on the crockpot. Althought the recipe is called Paella I personally think that it's more like a Risotto since the dish turned out to be very moist!
Provided by Prykangel
Categories One Dish Meal
Time 24m
Yield 6 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 307.9, Fat 17.6, SaturatedFat 5.5, Cholesterol 108.6, Sodium 1013.1, Carbohydrate 18.2, Fiber 2.5, Sugar 6.7, Protein 20.7
SLOW COOKER PSEUDO PAELLA
This is not paella, but it has all of the ingredients of my basic paella recipe and makes for a great wintertime alternative. The slow cooker makes it easy to prepare; adding the rice at the end keeps it from getting overcooked. It is not paella, but it stands up on its own.
Provided by EriK Anderson
Categories Chicken Thighs
Time 5h5m
Yield 6
Number Of Ingredients 11
Steps:
- Heat a slow cooker on Low. Add chicken stock, onion, poblano pepper, tomato, garlic, paprika, liquid smoke, and saffron strands. Stir to mix. Add chicken thighs and sausage balls and stir again.
- Cover and cook on Low for 4 to 5 hours.
- Turn slow cooker to High and add rice; stir to mix. Cover and cook until rice absorbs all of the liquid, about 45 minutes.
Nutrition Facts : Calories 590 calories, Carbohydrate 57 g, Cholesterol 99.5 mg, Fat 23.5 g, Fiber 2.2 g, Protein 34.9 g, SaturatedFat 7.4 g, Sodium 1152 mg, Sugar 2.9 g
SLOW COOKER PAELLA
Make our version of paella in a slow cooker with smoky chorizo, chicken and prawns. Serve with crusty bread and a glass of white wine
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 2h35m
Yield Serves 4-6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 517 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 2 milligram of sodium
CROCKPOT EASIEST-EVER PAELLA
This truly is an easy version of paella, a dish that can be considerably complicated. Leave it to Sandra Lee to uncomplicate the recipe so that even a tired cook can produce this meal!
Provided by Lorraine of AZ
Categories Chicken Breast
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 258, Fat 14.9, SaturatedFat 4.9, Cholesterol 46.1, Sodium 673, Carbohydrate 11.7, Fiber 2.5, Sugar 4.6, Protein 19.8
SLOW COOKER PSEUDO PAELLA
This is not paella, but it has all of the ingredients of my basic paella recipe and makes for a great wintertime alternative. The slow cooker makes it easy to prepare; adding the rice at the end keeps it from getting overcooked. It is not paella, but it stands up on its own.
Provided by EriK Anderson
Categories Chicken Thighs
Time 5h5m
Yield 6
Number Of Ingredients 11
Steps:
- Heat a slow cooker on Low. Add chicken stock, onion, poblano pepper, tomato, garlic, paprika, liquid smoke, and saffron strands. Stir to mix. Add chicken thighs and sausage balls and stir again.
- Cover and cook on Low for 4 to 5 hours.
- Turn slow cooker to High and add rice; stir to mix. Cover and cook until rice absorbs all of the liquid, about 45 minutes.
Nutrition Facts : Calories 590 calories, Carbohydrate 57 g, Cholesterol 99.5 mg, Fat 23.5 g, Fiber 2.2 g, Protein 34.9 g, SaturatedFat 7.4 g, Sodium 1152 mg, Sugar 2.9 g
Tips:
- Use a large slow cooker to accommodate all of the ingredients. A 6-quart or larger slow cooker is ideal.
- Brown the chicken and sausage before adding them to the slow cooker. This will help to develop their flavor and prevent them from becoming dry.
- Use a variety of vegetables in your paella. This will add color, flavor, and nutrients to the dish.
- Be sure to add enough liquid to the slow cooker. The liquid should come up to about halfway up the ingredients.
- Cook the paella on low for 6-8 hours, or until the chicken and sausage are cooked through and the rice is tender.
- Serve the paella immediately with lemon wedges and aioli.
Conclusion:
Slow cooker pseudo-paella is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken and sausage. With its colorful vegetables and flavorful broth, this dish is sure to please everyone at the table. This recipe is also very versatile. You can easily add or remove ingredients to suit your own taste. For example, you could add seafood, such as shrimp or mussels, or you could use different types of vegetables, such as bell peppers or zucchini. You could also add a teaspoon of saffron to the broth for a more authentic paella flavor. No matter how you choose to make it, slow cooker pseudo-paella is a delicious and easy-to-make dish that is sure to become a family favorite.
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