Slow-Cooker Paella

• Meat

  • 2 lbs Chicken thighs, boneless skinless
  • 1 8 ounce package Chorizo, cured

• Produce

  • 1/2 cup Flat-leaf parsley
  • 3 cloves Garlic
  • 1 Lemon
  • 1 Onion
  • 2 cups Peas, frozen
  • 1 14 1/2 ounce can Tomatoes, whole

• Canned Goods

  • 1 cup Chicken broth, low-sodium

• Pasta & Grains

  • 2 cups Short-or medium-grain rice

• Baking & Spices

  • 3 tsp Paprika, sweet smoked
  • 1 pinch Saffron
  • 1 tbsp Salt

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

• Other

  • 2 Tablespoons evoo

Found on rachaelraymag.com

Description

Directions

• In a large skillet, heat the EVOO over medium-high. Add the chicken in a single layer and sprinkle with 1 1/2 tsp. paprika; season with salt and pepper. Cook, turning occasionally, until light golden, about 5 minutes. Using a slotted spoon, transfer the chicken to a large, lined slow cooker. Add the rice to the skillet and cook, stirring, until light golden, 3 minutes. Add the rice, tomatoes, broth, wine, chorizo, onion, garlic, saffron, if using, 1 tbsp. salt and 1 1/2 tsp. paprika to the slow cooker. stir to combine. Cover and cook on high heat until the rice is tender, about 1 3/4 to 2 hours. stir in the peas; cover and let stand for 10 minutes. Top with the parsley; serve with the lemon wedges.