Chicken and chorizo paella in a slow cooker

This slow cooker paella recipe takes this delicious Valencian dish and gives it the benefit of modern convenience.

  • 5 hrs cooking
  • Serves 4
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Chicken and chorizo paella
  • 1 tablespoon olive oil
  • 500 gram chicken breast fillets, chopped coarsely
  • 1 cured chorizo sausage (170g), sliced thinly
  • 1 brown onion (150g), chopped finely
  • 1 red capsicum (200g), chopped finely
  • 2 clove garlic, crushed
  • 1/2 teaspoon saffron threads
  • 2 teaspoon smoked paprika
  • 1 cup (250ml) chicken stock
  • 400 gram canned diced tomatoes
  • 500 gram packaged 90-second microwave white long grain rice
  • 3/4 cup (90g) frozen peas
  • 1/2 cup (75g) pimiento-stuffed green olives, chopped coarsely
  • 1/2 cup finely chopped fresh flat-leaf parsley


Chicken and chorizo paella
  • 1
    Heat oil in large frying pan; cook chicken and chorizo, in batches, until browned. Transfer to 4.5-litre (18-cup) slow cooker.
  • 2
    Add onion, capsicum, garlic, spices, stock and undrained tomatoes. Cook, covered, on low, 4 hours.
  • 3
    Stir in rice and peas. Cook, covered, on low, about 15 minutes or until hot. Season to taste. Serve sprinkled with olives and parsley.

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