Best 7 Slow Cooker Pseudo Paella Recipes

CROCKPOT PAELLA

Steps:

• Brown sausage and onion in skillet over medium heat.
• In 4- to 5-quart slow cooker, mix rice and oil. Stir in tomatoes, broth, sausage, water, salt, saffron and garlic. Arrange chicken thighs in single layer over rice mixture. Sprinkle paprika over top.
• Cover; cook on Low setting 5 to 6 hours.
• About 35 minutes before serving, sprinkle thawed peas over chicken mixture. Arrange shrimp over top.
• Increase heat setting to High; cover and cook 20 to 30 minutes longer or until shrimp are thoroughly heated.

SLOW COOKER PAELLA RECIPE

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!

SLOW COOKER PAELLA RECIPE - (4.1/5)

Steps:

• In a 4 quart slow cooker, stir together chicken, sausage, chicken broth, undrained tomatoes, rice mix, peas, and onion until thoroughly combined. Cover and cook on high for 2 hours. Stir in shrimp. Cover; cook for 20 to 30 minutes or until shrimp is heated through.

VEGETABLE PAELLA (CROCK POT)

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.

SLOW-COOKER PAELLA

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!

SLOW COOKER PSEUDO PAELLA

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.

SLOW COOKER PSEUDO PAELLA

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.