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

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


  • 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


  1. Lightly fry the chopped onion in olive oil.
  2. Add the paprika & thyme.
  3. Measure out the rice and add this to the frying pan.
  4. Fry for 1-2 minutes, stirring frequently. Place into the slow cooker pot.
  5. Add your stock cubes. Or fresh stock if you’re fancy.
  6. Add the water for the stock.
  7. Add the tinned tomatoes. Stir and then leave to cook on high for 2 hours.
  8. 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.

  9. Serve! I often chopped chorizo at the last minute and it is delicious.