Photo of Chicken paella by WW

Chicken paella

PersonalPoints™ per serving
Total Time
5 hr 30 min
15 min
5 hr 15 min
Paella is a traditional Spanish skillet dish that combines saffron-spiced rice with chicken or meat and colorful vegetables. To capture the dish’s signature freshness and speckled jewel-like tones, we’ve included green peas, peppers, and tomatoes. But, we’ve substituted turmeric for pricier saffron, which is wonderfully earthy, and use a slow cooker to cook the chicken mixture so there's no need to stand over the stove for a long time. You’ll just need to cook the rice before you’re ready to stir it and the peas into slow cooker during the last 15 minutes of cooking. If you have either fresh parsley, cilantro or green onion that needs to be used up, chop a few tablespoons and sprinkle over the final dish to garnish.


Uncooked boneless skinless chicken thigh(s)

1 pound(s), four thighs

Fresh tomato(es)

2 medium, chopped

Uncooked onion(s)

1 medium, chopped

Uncooked bell pepper(s)

1 item(s), medium, chopped

Canned chicken broth

½ cup(s)

Garlic clove(s)

3 medium clove(s), chopped

Dried oregano

1 tsp

Ground turmeric

1 tsp

Frozen green peas


Cooked white rice

2 cup(s)


  1. Place chicken, tomatoes, onion, pepper, broth, garlic, oregano and turmeric in a 4-quart or larger slow cooker (crockpot). Cover and cook on low setting for 5 hours.
  2. Add peas and rice; cook, uncovered, until peas are tender, about 15 minutes. Yields about 1 1/2 cups per serving (includes 1 chicken thigh per serving).