Slow Cooker Chicken Paella - Recipe from Price Chopper
Slow Cooker Chicken Paella
This take on paella is easy enough to prepare for weeknight meal! Found in our Gatherings Holiday 2021 magazine.
This take on paella is easy enough to prepare for weeknight meal! Found in our Gatherings Holiday 2021 magazine.
- In 3- to 4-quart slow cooker, add chicken and stock, making sure chicken is submerged; cover and cook on high 3 hours or low 6 hours or until chicken is very tender. Transfer chicken to large bowl and shred with 2 forks; reserve stock. Makes about 3¾ cups chicken.
- In large skillet, heat oil over medium-high heat. Add ham and onion; cook 3 minutes or until lightly browned, stirring frequently. Add tomatoes with their juice and 1½ cups reserved stock; heat to a boil. Stir in rice mix, peas, pimientos, and 2½ cups chicken; heat to a boil. Reduce heat to medium-low; cover and cook 25 minutes or until rice is tender.
- Fold in shrimp; serve sprinkled with parsley, if desired. Makes about 9 cups.
- Cover and refrigerate remaining shredded chicken up to 5 days.
