📖 Instructions

1. Begin by prepping your ingredients. Dice the onion, bell pepper, and chorizo. Mince the garlic. Season the chicken breasts with salt, pepper, and smoked paprika.
2. In a large skillet, heat olive oil over medium-high heat. Sear the chicken breasts for about 3-4 minutes per side, until lightly browned. This step adds flavor and texture to the paella. Don't worry about cooking them all the way through, as they will finish cooking in the slow cooker.
3. Remove the chicken from the skillet and set aside. Add the diced onion, bell pepper, and chorizo to the skillet. Cook for about 5-7 minutes, until the vegetables are softened and the chorizo has released some of its flavorful oils. Stir in the minced garlic during the last minute of cooking.
4. Pour the crushed tomatoes and chicken broth into the slow cooker. Stir in the saffron threads (if using), smoked paprika, and a pinch of salt and pepper.
5. Add the Arborio rice to the slow cooker. Gently stir to combine all the ingredients.
6. Place the seared chicken breasts on top of the rice mixture in the slow cooker. Make sure the chicken is partially submerged in the liquid.
7. Cover the slow cooker and cook on low for 3-4 hours, or on high for 1.5-2 hours. The rice should be tender and have absorbed most of the liquid. The chicken should be cooked through and easily shreddable with a fork.
8. During the last 30 minutes of cooking, stir in the frozen peas and any additional vegetables you like. This allows them to heat through without becoming mushy.
9. Once the paella is cooked, gently shred the chicken breasts with two forks. Stir the shredded chicken back into the rice mixture.
10. Garnish with fresh parsley and lemon wedges. Serve hot and enjoy!