CROCK POT PAELLA

CROCK POT PAELLA image

Provided by Ellen Bales

Categories Pasta

Time 4h30m

Number Of Ingredients 12

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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.