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.

EriK Anderson


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


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.

  • 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; 23.5 g total fat; 100 mg cholesterol; 1152 mg sodium. 57 g carbohydrates; 34.9 g protein; Full Nutrition

Reviews (1)

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Rating: 2 stars
Nice and quick but monotone flavors. Needs more vegetables for color and taste. Read More