Slow-Cooker Paella

Paella made easy!

Total Time: 2:00

Prep: 0:20

Level: Easy

Serves: 6

Ingredients

• 1 tsp. extra-virgin olive oil
• 1 1/2 lb. boneless skinless chicken breasts, cut into 1" pieces
• 1/2 lb. chorizo, sliced
• kosher salt
• Freshly ground black pepper
• 1 c. short-grain rice
• 1 15-oz. can diced tomatoes
• 1 large onion, chopped
• 4 cloves garlic, minced
•   2 tsp. paprika
• Pinch of cayenne pepper
• 2 c. low-sodium chicken broth
• 1/3 c. dry white wine
• 1/2 lb. medium shrimp, peeled and deveined
• 1 1/2 c. frozen peas
• Freshly chopped parsley, for garnish
• Lemon wedges, for serving

 Directions

• In a huge skillet over medium warmth, warm oil. Add chicken to the other side and chorizo to the next. Season chicken with salt and pepper and cook until brilliant, 10 minutes. (Expel chorizo if it's getting excessively scorched.)

• In a substantial moderate cooker, include seared chicken-chorizo blend, rice, tomatoes, onion, garlic, paprika, and cayenne and season with salt and pepper. Pour over chicken soup and white wine, at that point mix to consolidate.

• Cover and cook on low until the point when rice is very nearly delicate, mixing once in a while, 1½ to 2 hours.

• Expel cover and mix in shrimp and solidified peas. Cover and cook until the point that shrimp is pink and peas warmed through, around 10 minutes more.

• Embellishment with parsley and present with lemon wedges.