Best Slow Cooker Pseudo Paella Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VEGETABLE PAELLA (CROCK POT)



Vegetable Paella (Crock Pot) image

Make and share this Vegetable Paella (Crock Pot) recipe from Food.com.

Provided by Mercy

Categories     Lunch/Snacks

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 (10 ounce) package frozen chopped spinach, thawed but not drained
2 cups converted white rice
4 cups vegetable stock
1 green bell pepper, chopped
3/4 cup chopped roasted red pepper
1 large onion, chopped
2 garlic cloves, minced
1/2 teaspoon saffron thread
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 (13 3/4 ounce) can quartered artichoke hearts, rinsed and well drained
1 (16 ounce) package frozen mixed vegetables, thawed

Steps:

  • In a 3 1/2- or 4-quart electric slow cooker, combine the undrained spinach, rice, stock, bell pepper, roasted peppers, onion, garlic, saffron, salt, and pepper.
  • Cover and cook on the LOW heat setting about 4 hours, or until the rice is just tender but the grains are still separate and not mushy; watch closely near the end of the cooking time.
  • Stir in the artichokes and thawed vegetables.
  • Increase the heat to the HIGH setting and cook, uncovered, 10 minutes longer.
  • Serve immediately.

Nutrition Facts : Calories 240.3, Fat 1.3, SaturatedFat 0.3, Sodium 727.4, Carbohydrate 51.1, Fiber 9.8, Sugar 2.6, Protein 10

SLOW COOKER PAELLA RECIPE



Slow Cooker Paella Recipe image

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

2 chicken breasts (boneless, skinless)
2-3 chicken thighs (boneless, skinless)
1 pork tenderloin
1 lb. shrimp
4 oz. chorizo
4 cups chicken stock
1 1/2 cup frozen peas
2 cups rice
1 onion (diced)
1 green pepper (seeds removed, diced)
1/2 cup artichokes (drained)
1/2 cup piquillo peppers (drained, diced)
2 tbsp sun-dried tomatoes
pinch saffron threads
2 tbsp olive oil (extra virgin)
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder

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



Slow-Cooker Paella image

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

1 tablespoon vegetable oil
1 lb chicken sausage, sliced diagonally (or any other kind of sausage you like)
1 small onion, finelly chopped
2 garlic cloves, finelly chopped
1 red bell pepper, unseeded, cut into strips
4 cups low sodium chicken broth
1 (14 ounce) can diced tomatoes
1 (16 ounce) package Spanish rice mix (I used 3 bags because I couldn't find a box)
4 ounces cooked ham, chopped
1 cup frozen peas
salt (if necessary)

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

Related Topics