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A serving of slow cooker paella on a plate

Slow cooker paella

A star rating of 3.4 out of 5.26 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4-6

Make our version of paella in a slow cooker with smoky chorizo, chicken and prawns. Serve with crusty bread and a glass of white wine

Nutrition: Per serving (6)


  • 2 tbsp olive oil
  • 4 skinless, boneless chicken thighs , thickly sliced
  • 240g chorizo ring, sliced
  • 1 onion , sliced
  • 2 garlic cloves , crushed
  • 1 tbsp sweet smoked paprika
  • pinch of saffron (optional)
  • 150ml white wine
  • 300g paella rice
  • 400g can chopped tomatoes
  • 400ml chicken stock
  • 150g frozen peas
  • 200g fresh or frozen raw king prawns , peeled
  • ½ small bunch of parsley , finely chopped
  • lemon wedges and crusty bread, to serve (optional)


  • STEP 1

    Set the slow cooker to low. Heat the oil in a frying pan over a medium heat and fry the chicken and chorizo for 7-10 mins until golden. Transfer to the slow cooker using tongs. Add the onion to the pan and fry for 5-7 mins, or until just softened. Stir in the garlic, paprika and saffron, if using, and cook for 2 mins. Pour in the wine and simmer until reduced by half. Tip into the slow cooker with the rice, tomatoes and stock. Season. Cover and cook for 1½ hrs.

  • STEP 2

    Add the peas and prawns and cook for 30 mins more. Check the rice is tender; if not, cook for another 15-30 mins.

  • STEP 3

    Scatter over the parsley and serve with lemon wedges and crusty bread, if you like.

Recipe from Good Food magazine, September 2020

Goes well with


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A star rating of 3.4 out of 5.26 ratings

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