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Ingredients
| chicken thighs: 1 lb (skinless) |
| red tomatoes: 2 (chopped) |
| onions: 1 (chopped) |
| green bell pepper: 1 (chopped) |
| chicken broth: 1/2 cup |
| garlic: 3 cloves (chopped) |
| dried oregano (ground): 1 tsp |
| ground turmeric: 1 tsp |
| frozen peas: 1/3 cup |
| white rice: 2 cups (COOKED) |
Slow Cooker Chicken Paella
User rating:
-
Prep Time
15 min -
Cook Time
315 min -
Servings
4 serving(s)
Tags
Place chicken, tomatoes, onion, pepper, broth, garlic, oregano and turmeric in a 4-quart or larger slow cooker (crockpot). Cover and cook on low setting for 5 hours.
Add peas and rice; cook, uncovered, until peas are tender, about 15 minutes. Yields about 1 1/2 cups per serving (includes 1 chicken thigh per serving).