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The Best Slow-Cooked Paella Recipe

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The bright and colorful paella is a rice dish that has been a staple in Spanish homes for centuries. Popular paella dishes include seafood varieties, vegetarian dishes and a mixture of beans, meat and seafood all in one. Bring the unique flavor, nourishing soul food and delicious taste right into your own kitchen with this wholesome, slow-cooked recipe for paella.

Traditional Paella with Chicken
Traditional Valencia-style paella, which originated on the coasts of Spain, has a much smokier and richer flavor than today's dishes. With paprika, chorizo and the slow cooking method, that dark, smoky flavor is truly captured.

Best of all, with the help of the Crock-Pot® 6-Quart Slow Cooker with Stovetop-Safe Cooking Pot, you can cook this entire, authentic paella recipe and prepare all of the steps required in one slow cooker! Forget the extra dirty dishes and the need to switch from pots and pans to your slow cooker. With the stovetop-safe cooking pot, you can do it all in one.


  • 2 tablespoons olive oil
  • 2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
  • 3 teaspoons sweet smoked paprika
  • 2 cups short-or medium-grain rice, such as Arborio
  • 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 saffron (optional)
  • 1 tablespoon salt
  • 2 cups thawed frozen peas
  • 1/2 cup chopped flat-leaf parsley
  • 1 lemon, cut into 8 wedges.


  1. Heat olive oil in stovetop-safe DuraCeramic™ cooking pot over medium-high heat.
  2. Add in the chicken in one single layer and top with 1/2 teaspoon paprika, salt and pepper, turning occasionally.
  3. Cook chicken for about 5 minutes, until golden brown. Add rice and cook for another 2 minutes.
  4. Bring stovetop-safe DuraCeramic™ cooking pot with chicken and rice back to your slow cooker.
  5. Add tomatoes, broth, wine, chorizo, onion, garlic, saffron and paprika, stirring to combine.
  6. Cover and cook on high for about 1 1/2 to 2 hours, until rice is tender.
  7. Stir in peas, cover and let sit for 10 minutes.
  8. Top with parsley and lemon wedges before serving.
Due to the slow ramp up, and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Recipes can be increased or decreased by one quart size per the cooking instructions. For smaller sauces and dips that calls for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a 'slow cooker' within the recipes.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.


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