Slow Cooker Chicken Paella

1 tbsp (15 mL) olive oil

1/4 tsp (1.25 mL) salt, divided

1/4 tsp (1.25 mL) pepper, divided

500 g bone-in chicken thighs

150 g chorizo sausage, sliced

1 spanish onion, chopped (340 g)

1 red pepper, seeds removed and chopped

1 poblano pepper, seeds removed and chopped (125 g)

2 cloves garlic, minced

1 cup (250 mL) short grain rice

2 cups (500 mL) sodium-reduced chicken broth

1/2 cup (125 mL) white wine

1 cup (250 mL) strained tomatoes

1 tbsp (15 mL) paprika

340 g medium shrimp, peeled and deveined

1 cup (250 mL) peas

2 tbsp (30 mL) chopped parsley, optional

1 Heat oil in a large skillet over medium-high heat. Season chicken with half the salt and pepper. Place chicken in skillet, skin side down, until skin is golden, 4 – 5 minutes. Turn chicken.
2 Add chorizo and onions to pan. Cook until onions begin to soften, about 4 minutes. Place chicken mixture in slow cooker along with red and poblano peppers, garlic and rice. Top with strained tomatoes. Stir in broth, wine, paprika and remaining salt and pepper.
3 Place lid on slow cooker and set to high. Cook until rice is tender, 1 hour 30 minutes to 1 hour 45 minutes.
4 Add shrimp and peas to slow cooker and close lid. Cook until shrimp is pink and cooked through, about 10 minutes.
5 Remove lid and let paella sit for 10 minutes and then stir. Sprinkle with parsley and serve.