Slow Cooker Paella

March 16, 2019



1 tsp. extra-virgin olive oil

1 1/2 lb. boneless skinless chicken breasts, cut into 1" pieces

1/2 lb. chorizo, sliced

kosher salt

Freshly ground black pepper

1 c. short-grain rice

1 15-oz. can diced tomatoes

1 large onion, chopped

4 cloves garlic, minced

2 tsp. paprika

Pinch of cayenne pepper

2 c. low-sodium chicken broth

1/3 c. dry white wine

1/2 lb. medium shrimp, peeled and deveined

1 1/2 c. frozen peas

Freshly chopped parsley, for garnish

Lemon wedges, for serving



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