Slow Cooker Chicken and Chorizo Paella for Easy Weeknight Dinners Tips, FAQ & printable recipe

Tips for success

To enhance the presentation, consider garnishing the finished dish with a handful of fresh chopped parsley or a squeeze of fresh lemon juice just before serving.

These additions provide a bright, acidic contrast to the rich, smoky flavors of the chorizo and the savory chicken. If you prefer a bit of heat, you can add a pinch of crushed red pepper flakes during the assembly phase to give the dish an extra kick.

When serving, consider pairing the paella with a side of crusty bread to soak up the flavorful juices left at the bottom of the pot.

A simple green salad with a light vinaigrette also makes an excellent accompaniment, providing a crisp, refreshing contrast to the hearty and comforting nature of the main dish. Keep the serving portions balanced to ensure everyone gets a good mix of chicken, chorizo, and peppers.

Variations

• Seafood Twist: Add a handful of cleaned shrimp or mussels during the final 30 minutes of cooking. Ensure the shellfish are fully cooked and opaque before serving.
• Vegetable Medley: Incorporate extra vegetables such as peas, diced zucchini, or artichoke hearts during the assembly phase to add texture and color to the final dish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Reheat gently in a microwave or on the stovetop until heated through to 165°F (74°C).

Store any leftovers in an airtight container to maintain freshness and prevent the absorption of other odors from your refrigerator. Ensure the food cools to room temperature for no more than 2 hours before placing it into the fridge. Properly stored, the dish will remain at its best for up to three days, making it a convenient option for quick future meals.

You can assemble the raw ingredients in the slow cooker insert the night before and store it in the refrigerator.

When you are ready to cook, simply remove the insert from the fridge, place it into the slow cooker base, and add 30 minutes to the total cooking time to account for the cold start. This makes it an ideal preparation for busy days when you need dinner ready with minimal effort.

Serving ideas

Serve the paella directly from the slow cooker for a casual, family-style meal, or transfer it to a large, shallow serving platter to mimic the traditional presentation of a stovetop paella.

Ensure each serving includes a generous portion of the chicken, chorizo, and pepper mixture. The juices from the bottom of the pot are especially flavorful, so be sure to drizzle a bit over each serving to maximize the taste.

If you are serving this for a gathering, consider placing the slow cooker on a warm setting to keep the dish at the perfect temperature throughout the meal. Providing small bowls or plates allows guests to enjoy the dish at their own pace. Remember that the flavors often deepen after sitting for a few minutes, so do not rush the plating process if you have the time to let it rest.

Frequently asked questions

Recipe card

Slow Cooker Chicken and Chorizo Paella for Easy Weeknight Dinners

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 1 lb chicken thighs, cut into bite-sized pieces
• 8 oz chorizo, sliced
• 1 red bell pepper, sliced
• 1 packet paella spices
• 2 cups chicken broth

Instructions

1. 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.
2. 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.
3. 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.

Contains: sulfites

Estimated nutrition per serving

Calories

380

Protein

28 g

Carbohydrates

12 g

Fat

24 g

Fiber

2 g

Sugar

3 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.