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Paella-Slow Cooker style


2 TBSP Olive oil
2 Pounds boneless, skinless chicken thighs, cut into bite-size pieces
1 TBSP Sweet Smoked Paprika
2 Cups Short or long grain rice, we recommend Saffron Rice
1 14-1/2 ounce can whole tomatoes, diced
1 Cup Low-sodium chicken broth
1/2 Cup Dry white wine
1 8 ounce package cured chorizo, thinly sliced
1 Onion, finely chopped
3 Cloves garlic, finely chopped
A pinch of Saffron Threads
1 TBSP Fleur de Sel Sea Salt
2 Cups Thawed frozen peas
1/2 Cup chopped flat-leaf parsley
1 Lemon, cut into 8 wedges


1. Add the rice to the skillet and cook, stirring until light golden, about 3 minutes.

2. Add the rice, tomatoes, broth, wine, chorizo, onion, garlic, saffron, salt, and paprika to the slow cooker. Stir to combine.

3. Cover and cook on high heat until the rice is tender, about 1-3/4 to 2 hours.

4. Stir in the peas, cover and let stand for 10 minutes.

5. Top with the parsley, and serve with the lemon wedges.

Shop for Products in this Recipe

Afghan Saffron
Fleur de Sel Sea Salt
Paprika - Smoked Sweet