This is not paella, but it has all of the ingredients of my basic paella recipe and makes for a great wintertime alternative. The slow cooker makes it easy to prepare; adding the rice at the end keeps it from getting overcooked. It is not paella, but it stands up on its own.

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Recipe Summary

prep:
20 mins
cook:
4 hrs 45 mins
total:
5 hrs 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a slow cooker on Low. Add chicken stock, onion, poblano pepper, tomato, garlic, paprika, liquid smoke, and saffron strands. Stir to mix. Add chicken thighs and sausage balls and stir again.

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  • Cover and cook on Low for 4 to 5 hours.

  • Turn slow cooker to High and add rice; stir to mix. Cover and cook until rice absorbs all of the liquid, about 45 minutes.

Cook's Note:

If there is still too much liquid toward the end of the cooking time, remove the lid to let some of the stock evaporate.

Nutrition Facts

590 calories; protein 34.9g; carbohydrates 57g; fat 23.5g; cholesterol 99.5mg; sodium 1152mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
07/25/2019
Nice and quick but monotone flavors. Needs more vegetables for color and taste. Read More
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