Name: slow cooker chicken and prawn paella
Prep time: 10 min
Cook time: 150 min
Total time: 160 min
Ingredients: 1 tbsp olive oil; 1 chopped onion; 1 tsp smoked paprika; 1 tsp thyme; 300 g risotto or paella rice; 400 g tin of chopped tomatoes; 700 ml chicken stock; 350 g frozen cooked prawns

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Sometimes we don’t have time in the morning so I’ve been testing a range of quicker slow cooker dinners, that only take 2-3 hours. This slow cooker chicken and prawn paella is one such dish.

Getting up in the morning and planning dinner is a part of our normal family routine now. It is SO convenient to place a dish in the slow cooker and let it do its thing.

This slow cooker chicken and prawn paella is ready in around 2.5 hours and tastes almost as good as a paella that has been slaved over for hours! If you’re looking for some inspiration for other slow cooker recipes then be sure to check out my Easy slow cooker recipes (UK recipes).

A look at the Slow cooker chicken and prawn paella when finished

Ingredients for slow cooker chicken and prawn paella

1 tbsp olive oil

1 chopped onion

1 tsp smoked paprika

1 tsp thyme

300g risotto or paella rice

400g tin of chopped tomatoes

700ml chicken stock

350g frozen cooked prawns (you can also add leftover cooked chicken at this stage)

Slow cooker chicken tikka masala, slow cooker whole chicken, chicken pie and slow cooker chicken & prawn paella recipes

Method for slow cooker chicken and prawn paella

Lightly fry the chopped onion in olive oil.

Frying the onions for the Slow cooker chicken and prawn paella

Add the paprika & thyme.

Slow cooker chicken and prawn paella - Onions, herbs and spices

Measure out the rice and add this to the frying pan.

Slow cooker chicken and prawn paella - rice

Fry for 1-2 minutes, stirring frequently. Place into the slow cooker pot.

Prepping the Slow cooker chicken and prawn paella

Add your stock cubes. Or fresh stock if you’re fancy.

Adding stock cubes to the Slow cooker chicken and prawn paella

Add the water for the stock.

Slow cooker chicken and prawn paella recipe at the start of cooking

Add the tinned tomatoes. Stir and then leave to cook on high for 2 hours.

Slow cooker chicken and prawn paella once the tomatoes are added

Add the frozen prawns or other seafood. You can also add leftover chicken at this stage. Cook for a further 30 minutes or until the seafood is cooked through and the rice has softened. In my slow cooker I find that 2.5 hours total time is perfect, but the pots on my triple slow cooker are quite small.

Adding the prawns for the Slow cooker chicken and prawn paella

Serve! I added chopped chorizo at the last minute and it was delicious.

The Slow cooker chicken and prawn paella with chorizo added

What else can you make besides paella in a slow cooker?

Slow cooker hunters chicken, slow cooker keema curry, slow cooker bbq ribs and slow cooker chicken and mushroom pie filling

Don’t overcook the rice!

This may seem obvious but stick to the timings of this recipe. It can be a tiny bit hard to tell with slow cookers exactly if they work the same, as they’re all different sizes etc, but stick to that timings!

Don’t be tempted to add your shrimp earlier than stated as you will overcook it and it’ll be tough and chewy!

Products I use when making slow cooker chicken and shrimp paella:

*Frying pan

*Wooden Spoons

*Multi-Cooker

Make slow cooker chicken and prawn paella:

slow cooker chicken and prawn paella

Course Main Course

Keyword prawns

Prep Time 10 minutes

Cook Time 2 hours 30 minutes

Total Time 2 hours 40 minutes

Servings 3 servings

Calories 543 kcal

Ingredients

1 tbsp olive oil
1 chopped onion
1 tsp smoked paprika
1 tsp thyme
300 g risotto or paella rice
400 g tin of chopped tomatoes
700 ml chicken stock
350 g frozen cooked prawns

Instructions

Lightly fry the chopped onion in olive oil.
Add the paprika & thyme.
Measure out the rice and add this to the frying pan.
Fry for 1-2 minutes, stirring frequently. Place into the slow cooker pot.
Add your stock cubes. Or fresh stock if you’re fancy.
Add the water for the stock.
Add the tinned tomatoes. Stir and then leave to cook on high for 2 hours.
Add the frozen prawns or other seafood. Cook for a further 30 minutes or until the seafood is cooked through and the rice has softened.
Serve! I often chopped chorizo at the last minute and it is delicious.

Note: All calorie information is for demonstration purposes only and is based on the specific uncooked ingredients that I used when creating the recipe.