Slow Cooker Pseudo Paella

Fill bell peppers with chicken and rice and top with cheese for stuffed peppers.

Recipe Summary Slow Cooker Pseudo Paella

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.

Ingredients | Recipes For Chicken And Rice In A Crock Pot

4 cups chicken stock

1 large onion, finely chopped

1 poblano pepper, finely chopped

1 tomato, finely chopped

3 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon liquid smoke flavoring

12 saffron strands

6 boneless, skinless chicken thighs

1 pound mild Italian sausage, shaped into 1-inch balls

2 cups long-grain white rice

Directions

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.

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

Info | Recipes For Chicken And Rice In A Crock Pot

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

TAG : Slow Cooker Pseudo Paella

Meat and Poultry Recipes, Chicken, Chicken Thigh Recipes,