Slow Cooker Chicken and Seafood Paella Recipe

  • Yield : 6 serving plates
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 8:00 h
  • Ready In : 8:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    4.6 g
  • Carbohydrate

    56 g
  • Saturated Fat

    1.2 g
  • Cholesterol

    101 mg
  • Sodium

    678 mg
  • Protein

    28 g

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 it out-Slow Cooker Recipes

Slow Cooker Chicken and Seafood Paella Recipe


  • 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
  • 14½ oz (435 ml) can peas, drained
  • 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


Step 1

In a 6-quart (6 L) slow cooker, combine all ingredients, except rice, shrimp, 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.

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