I decided to try slow-cooker paella on a busy weekday, hoping for something comforting without all the usual fuss. But after letting the saffron, smoky paprika, chicken, and seafood simmer low and slow for hours, the aroma filled my kitchen in the most comforting way. The rice turned soft, flavorful, and rich, and the whole meal tasted like something I’d get at a cozy coastal restaurant, only with way less work. It’s become one of my go-to recipes whenever I want something impressive but effortless.
Slow-Cooker Paella Recipe
6
servings15
minutes4
hours420
kcalIngredients
Chicken thighs – 1 lb, boneless
Shrimp – 1 lb, peeled and deveined
Chorizo – 6 oz, sliced
Short-grain rice (Bomba or Arborio) – 2 cups
Chicken broth – 3 ½ cups
Crushed tomatoes – 1 cup
Onion – 1 medium, diced
Garlic – 4 cloves, minced
Bell pepper – 1, chopped
Frozen peas – 1 cup
Olive oil – 2 tbsp
Smoked paprika – 1 tsp
Saffron threads – ½ tsp
Salt – 1 tsp
Black pepper – ½ tsp
Lemon wedges – for serving
Directions
- Sauté chorizo, onion, garlic, and bell pepper in olive oil until fragrant.
- Add chicken thighs and cook lightly until browned.
- Transfer mixture to slow cooker.
- Add rice, crushed tomatoes, paprika, saffron, salt, and pepper.
- Pour chicken broth over ingredients and mix gently.
- Cook on High for 3–4 hours or Low for 5–6 hours.
- Add shrimp and peas in the last 20–25 minutes of cooking.
- Fluff rice, adjust seasoning, and serve with lemon wedges.
Nutrition Information
- Calories: 420
- Carbs: 47g
- Protein: 32g
- Fat: 12g
- Fiber: 3g
- Sodium: 760mg
Expert Tips and Variations
You can swap the chicken thighs with turkey pieces, use vegetable broth instead of chicken, or replace saffron with turmeric for a budget-friendly twist. Add chorizo for extra smoky depth, stir in peas at the end for color, or top it with fresh lemon juice for brightness. Avoid using long-grain rice (it turns mushy), don’t over-stir during cooking, and resist opening the slow cooker lid often; each peek adds unnecessary cooking time.
How to Store and Reheat Slow-cooker Paella
Store leftover paella in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of broth to keep it moist, or warm it gently in the microwave. Avoid reheating seafood multiple times to prevent a rubbery texture.
FAQs
Can I use long-grain rice for slow-cooker paella?
It’s best to use short-grain rice like Bomba or Arborio because it absorbs flavor without turning mushy. Long-grain rice won’t give the classic paella texture.
How do I prevent the rice from becoming mushy?
Use the correct rice type, avoid over-stirring, and follow cooking times closely.
Why is my rice sticking to the sides of the slow cooker?
This can happen if the cooker runs hot. Lightly oil the base before adding ingredients, or stir once halfway through (but not more).
How can I make the paella more smoky?
Use smoked paprika, add fire-roasted tomatoes, or include smoked chorizo for a deeper, richer flavor.
What are the 10 essential ingredients for paella?
The 10 essential ingredients for a classic paella are rice, saffron, olive oil, chicken, chorizo, shrimp, mussels, broth, tomatoes, and paprika. These create the signature color, aroma, and rich layered flavor paella is known for.
