Paella with Chicken and Shrimp

This smoky paella comes together in your slow cooker!

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  • Makes: 10 servings
  • Prep: 25 mins
  • Stand: 10 mins
  • Slow Cook: 8 hrs to 10 hrs (low) or 4 to 5 hours (high) + 30 minutes (high)

Paella with Chicken and Shrimp

Directions

  1. In a 6-quart slow cooker place onion, sweet pepper, garlic, tomatoes, broth, water, oregano, salt, turmeric, black pepper, and hot pepper sauce, if using; stir to combine. Top with chicken and sausage.
  2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in rice. If using low-heat setting, adjust to high-heat setting. Cover; cook 30 to 45 minutes more or until rice is tender. Stir in cooked shrimp and peas. Let stand, covered, for 10 minutes.

From the Test Kitchen

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

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Nutrition Facts (Paella with Chicken and Shrimp )

  • Per serving:
  • 312 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 121 mg chol. ,
  • 568 mg sodium ,
  • 36 g carb. ,
  • 2 g fiber ,
  • 3 g sugar ,
  • 28 g pro.
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