Slow cooker chicken paella

Name: Slow cooker chicken paella
Prep time: 15 min
Cook time: 315 min
Total time: 330 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 480 g Chicken thigh, skinless, raw (4 x 120g fillets); 2 medium Tomato(es) chopped; 1 medium Brown onion finely chopped; 1 medium Red capsicum chopped; 0.5 cup(s) Chicken stock (125ml); 3 clove(s) Garlic finely chopped; 1 tsp Dried oregano; 1 tsp Ground turmeric; 0.5 cup(s) Frozen green peas (60g); 2 cup(s) Cooked white rice (340g)

Points®

Total Time

5 hr 30 min

Prep

15 min

Cook

5 hr 15 min

Serves

Difficulty

Easy

This hands-off twist on paella has very little prep time thanks to the use of a slow cooker. Either cook your rice fresh or buy microwave rice to save time.

Ingredients

Chicken thigh, skinless, raw

480 g, (4 x 120g fillets)

Tomato(es)

2 medium, chopped

Brown onion

1 medium, finely chopped

Red capsicum

1 medium, chopped

Chicken stock

½ cup(s), (125ml)

Garlic

3 clove(s), finely chopped

Dried oregano

1 tsp

Ground turmeric

1 tsp

Frozen green peas

½ cup(s), (60g)

Cooked white rice

2 cup(s), (340g)

Instructions

Add chicken, tomatoes, onion, capsicum, garlic, oregano, turmeric and stock to a 5.5L (22-cup) slow cooker. Cover with lid and cook on low for 5 hours.
Change heat setting to high and stir in peas and cooked rice. Cook uncovered, for about 15 minutes, or until peas are tender.

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Slow cooker chicken paella

Ingredients

Instructions

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