Crockpot Chicken-Shrimp Paella




Prep Time: 10 Minutes.
Cooking Time: 8 Hours-40 Minutes


2 tbsp butter
6 skinless chicken thighs, bone-in
1 medium size onion, sliced
1 tbsp finely chopped garlic
2 tsp dried thyme leaves
1/2 tsp ground turmeric
1/4 tsp ground black pepper
1 (14.5 oz) can low sodium chicken broth
1-1/2 cups uncooked instant rice
1 cup frozen peas
1/2 lb cooked. smoked turkey sausage, cut in 1/2 inch slices
1 (8 oz) pkg cooked medium size shrimp, thawed, rinsed, peeled, deveined
1 tomato, chopped (optional)


1. Melt butter in a 10-inch skillet until sizzling; add chicken thighs. Cook over medium-high heat, turning once, for 4-5 minutes or until chicken is browned. Drain off fat.

2. Place onion and garlic in slow cooker. Top with chicken thighs. Sprinkle with thyme, turmeric and black pepper. Pour chicken broth over all ingredients. Cover; cook onĀ  LOW 6-8 hours or HIGH 4-5 hours or until chicken is tender.

3. Remove chicken thighs from slow cooker 30 minutes before serving. If using low setting increase heat setting to High. Stir in rice, peas, sausage and shrimp. Place chicken thighs on top of rice mixture. Cover; cook 30-35 minutes or until rice is tender. Serve with chopped tomato if desired.

YIELD: 6 Servings.
Serving Size: 1/6 of recipe.
Carb Choices: 1-1/2

Calories: 290, Fat: 10g, Cholesterol: 125mg, Sodium: 540mg, Carbohydrates: 26g, Fiber: 2g, Protein: 22g


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