Slow Cooker Chicken and Seafood Paella Recipe
2022-11-16- Cuisine: Spanish
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
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(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
371 -
Carbohydrates
56 g -
Cholesterol
101 mg -
Fat
4.6 g -
Fiber
3 g -
Protein
28 g -
Saturated Fat
1.2 g -
Serving Size
1 -
Sodium
678 mg -
Sugar
2 g -
Trans Fat
0 g -
Unsaturated Fat
2.2 g -
Potassium
584 mg
Slow cooker chicken and seafood paella recipe. Famous Spanish paella with chicken and shrimp cooked in a slow cooker. I use boneless and skinless chicken thighs for this recipe but you can use chicken breasts as well. Also, use deveined king prawns for this recipe. Looking for more easy and tasty slow cooker recipes? We have a huge collection of them, please check out Slow Cooker Recipes
Slow Cooker Chicken and Seafood Paella Recipe
Ingredients
- 1/2 pound (240 g) boneless and skinless chicken thighs, halved
- 2½ cups (625 ml) reduced-sodium, fat-free chicken broth
- 14½ oz (435 ml) can Italian-style diced tomatoes, undrained
- 1/2 pound (240 g) steamed mussels without shell
- 1 cup chopped yellow onion
- 1 cup sliced red bell pepper
- 2 cloves garlic, peeled and minced
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried basil leaves
- 1/4 teaspoon crushed saffron threads
- 1¼ cups uncooked long-grain rice
- 1/2 pound king prawns, peeled and deveined
- salt and cayenne pepper, to taste
Method
Step 1
In a 6-quart (6 L) slow cooker, combine all ingredients, except rice, shrimp, mussels, and seasoning.
Step 2
Cover the pot and cook on low-heat setting for 6-8 hours, adding rice during the last 2 hours and prawns during the last 10 minutes.
Step 3
Turn off the slow cooker and open the lid. Season paella with salt and cayenne pepper to taste. Transfer to serving plates. Serve hot.