Imagine bringing the vibrant flavors of Spain directly into your kitchen with minimal effort and maximum deliciousness. This Slow Cooker Chicken Seafood Paella is not just a meal—it's a culinary adventure that transforms ordinary ingredients into an extraordinary dining experience. With tender chicken, succulent shrimp, and perfectly cooked Arborio rice, this recipe will transport your taste buds to the sunny coastlines of Spain without spending hours in the kitchen.
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Spanish
Serves: 8 servings
Ingredients
- 2 cups Arborio rice
- 1 lb chicken thighs, diced
- 1 lb shrimp, peeled and deveined
- 1 cup peas
- 1 red bell pepper, diced
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon smoked paprika
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Dice the chicken thighs into bite-sized pieces, chop the onion, and dice the red bell pepper. Mince the garlic cloves and set aside.
- In a large skillet over medium heat, add a splash of olive oil. Once hot, add the diced chicken thighs. Season with salt, pepper, and half of the smoked paprika. Sauté until the chicken is browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and red bell pepper. Cook for about 3-4 minutes until the vegetables are softened. Add the minced garlic and sauté for an additional minute until fragrant.
- In a slow cooker, combine the sautéed chicken, cooked vegetables, Arborio rice, peas, and the remaining smoked paprika. Stir to mix everything evenly.
- Pour the chicken broth into the slow cooker, ensuring that the rice is fully submerged. Taste the broth and adjust seasoning with salt and pepper as needed.
- Cover the slow cooker and set it to cook on low for 6 hours. Avoid lifting the lid during cooking to maintain the heat and moisture.
- After 6 hours, check the rice for doneness. If the rice is tender and has absorbed most of the liquid, add the peeled and deveined shrimp on top. Cover and cook for an additional 30 minutes, or until the shrimp are pink and cooked through.
- Once cooked, gently fluff the paella with a fork to combine the shrimp and rice. Let it sit for 5-10 minutes before serving.
- Serve the Slow Cooker Chicken Seafood Paella warm, garnished with fresh parsley or lemon wedges if desired. Enjoy your delicious Spanish-inspired meal!
Tips
- Rice Selection: Use Arborio rice for its creamy texture and ability to absorb flavors perfectly.
- Browning Matters: Take time to brown the chicken before adding to the slow cooker to enhance overall depth of flavor.
- Liquid Ratio: Ensure rice is fully submerged in broth for even cooking.
- No Peeking: Keep the slow cooker lid closed to maintain consistent temperature and moisture.
- Shrimp Timing: Add shrimp towards the end to prevent overcooking and maintain their tender texture.
- Garnish Generously: Fresh parsley or lemon wedges can elevate the dish's presentation and add a bright, fresh note.
- Let It Rest: Allowing the paella to sit for 5-10 minutes after cooking helps flavors meld and makes serving easier.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 30g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 180mg
