Paella in the slow cooker? Yes! Chicken and seafood are used in this easy and healthy version of paella that cooks in just a couple of hours time.
Of course you can make paella in the slow cooker. As I’ve said before, I believe almost anything can be made in the slow cooker. There are so many different versions of paella out there: seafood, chicken, combo, vegetarian, etc. Everyone has their own version and/or opinion about what makes a real paella. This one is mine. And it uses uncooked rice!
You can use white or brown rice but I like to use brown. After I uncased my chorizo (I used beef chorizo by the way), I tried to cut it into rounds but that didn’t really work so I just kind of rolled them in to balls with my hands. The seafood goes in at the end but they seafood in general cooks quickly in the slow cooker. Mine always seems to cook in under 10 minutes but standard for seafood is 15-30.
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Slow Cooker Chicken & Seafood Paella
- Prep Time: 5 mins
- Cook Time: 4 hours
- Total Time: 4 hours 5 mins
- Yield: 8 servings 1x
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 1/2 cups uncooked brown rice
- 1/2 lb chorizo cut into 1-inch rounds
- 1/4 lb Sizzlefish shrimp
- 1/4 lb mussels (optional)
- 1 small onion, diced
- 1/4 cup peas
- 15 ounces diced tomatoes
- 2 garlic cloves, minced
- 1 1/2 cups low-sodium chicken broth
- 1 tbsp extra-virgin olive oil
- 1 1/ tsp paprika
- 1 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp pepper
Instructions
- Add all ingredients EXCEPT chicken thighs and shrimp to the slow cooker.
- Stir to mix well.
- Add the chicken thighs on top.
- Cook HIGH 3-4 or Low 6-8 hours.
- Add shrimp & mussels to the slow cooker. Cook an additional 15-30 minutes or until shrimp are pink and mussels have opened.
This recipe is a bit finicky. Please note, if you overcook it, the rice will quickly turn to mush. It will all depend on how your slow cooker heats so it might take you a time or two making this to get it just right.
I couldn’t decide between chicken and chorizo paella and seafood paella so I went with both.
If you don’t like or can’t eat seafood then leave it out, no modifications to the recipe. I suggest using at least the shrimp if you can. It adds a certain je ne sais quoi.
Chicken & Shrimp Paella
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I made this the other day for a work function and WOW! I was so pleased with the way it turned out. It was so flavorful. I did omit the chorizo and it was still packed with flavor. It was a HUGE hit! Thank you so much for sharing this recipe.
Do you think cauliflower rice would work if you are trying to keep it low carb?
Absolutely. I would stir in the uncooked cauliflower rice the last 30 minutes of cook time.
Can I use chicken breast? If so, do I dices it and put it in uncooked?
Yes but lower the cook time by an hour or so to ensure the breasts don’t overcook.
Hi guys.
Do you not put water in at all??
Nope just the broth and the diced tomatoes.
Could you use chicken breast instead of thigh?
Yes absolutely.
Would Spanish paella rice work?
I do love me some paella and I’m one of those people who has strong opinions on how it should be made (sorry!); however, I’d be willing to give this a go. I think it’d be a crowd-pleaser at my house!
Hello gorgeous paella! Great decison to do all the chicken, chorizo and seafood paella. Slow cookers are so awesome!
Ooohhh, I’ve never made paella. I will have to try this recipe.
I love paella – though I can’t imagine ever using pre-cooked rice. The Slow Cooker version looks like a natural adaptation – very smart as you avoid having to constantly watch it!
Chicken and seafood are my favorite combination. It’s like surf and turf in a bowl! I definitely want to try this.
That looks fab! I know I would love it. Thx for sharing the recipe.
Wow- Straight Outta Barcelona! I also like how you used a French phrase to describe a Spanish dish….
This paella looks yummy. I have never tried a seafood paella, I always make it with chicken or veggies. This I have to try.
It certainly a je ne sais quoi! Just the colorful ingredients set my palate on fire. That pot has wow factor to spare!