Slow Cooker Chicken and Chorizo Paella for Easy Weeknight Dinners Step-by-step instructions

Before you start

Before starting this recipe, ensure all your ingredients are prepped and ready to go. Wash the red bell pepper thoroughly, remove the seeds, and slice it into strips. Cut the chicken thighs into uniform, bite-sized pieces, ensuring you remove any excess fat or gristle if desired.

Having your spice packet open and your chicken broth measured out will make the assembly process seamless and quick, allowing you to get the slow cooker started with minimal effort.

Instructions

Preparation and Assembly

1. 1Assemble the Ingredients
   Place the cut chicken thigh pieces into the bottom of the slow cooker. Scatter the sliced chorizo and the sliced red bell pepper evenly over the chicken pieces.
   Look for Ensure the chicken is in an even layer at the bottom of the vessel.
   Tip Cut the chicken into uniform pieces to ensure they cook through at the same rate.

At this stage, your slow cooker should be filled with the raw chicken, sliced chorizo, and vibrant bell peppers. Everything should look neatly layered and ready for the seasoning and broth.

Ensure the chicken pieces are not overlapping excessively to allow for even heat distribution during the cooking process.

Seasoning and Liquid Addition

2. 2Season and Add Liquid
   Open the packet of paella spices and sprinkle the contents over the chicken, chorizo, and pepper mixture. Pour the chicken broth carefully over the ingredients until everything is moistened.
   Look for The spices should be distributed evenly across the surface of the ingredients.
   Tip Pour the broth slowly to avoid displacing the spices you just added to the top.

Once you have sprinkled the spices and poured the broth, the slow cooker should look like a cohesive mix. The spices should be visible on top, and the broth should just barely cover the bottom layer of ingredients. This is the final check before securing the lid and starting the slow cooking process.

Slow Cooking

3. 3Slow Cook to Perfection
   Cover the slow cooker and cook on the low setting for approximately 4 hours. Ensure the chicken reaches an internal temperature of 165°F (74°C) before serving. Let the dish rest for 5 minutes after turning off the heat.
   Look for The chicken should be tender and the liquid should be largely absorbed by the rice, if included, or form a rich sauce.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not lift the lid during the first 3 hours to maintain the necessary cooking temperature and moisture levels.

During the final phase, the kitchen will be filled with the enticing aroma of smoky chorizo and spices. The liquid should be bubbling gently, and the chicken should be tender and opaque throughout. Check the temperature one last time to ensure safety before serving this hearty and flavorful one-pot meal.

Common mistakes

A common mistake is opening the lid too frequently, which releases heat and drastically increases the total cooking time. Another error is cutting the chicken into uneven pieces, which can lead to some pieces being overcooked and dry while others remain undercooked.

Finally, ensure you are using the correct amount of broth; adding too much liquid can result in a soupy consistency, while too little may cause the ingredients to scorch at the bottom of the cooker.

How to tell it’s done

The dish is considered done when the chicken pieces are thoroughly cooked and tender to the touch. Using a digital meat thermometer, ensure the thickest part of the chicken reaches an internal temperature of at least 165°F (74°C).

The chorizo should have released its flavorful oils, and the bell peppers should be soft and well-integrated into the sauce. Allow the dish to rest for 5 minutes before serving to let the flavors settle and the juices redistribute.

• Poultry: 165°F (74°C) in the thickest part
• Ground meat: 160°F (71°C) in the thickest part