Crockpot Paella -

This is a great hearty meal to come home to – best of all the crockpot does all the work for you! When making a crockpot meal, I always prepare my ingredients the day before and place them in the fridge in a large bowl. In the morning, I just throw everything together in the crockpot and leave for the day. When I come home dinner is ready! If you are doing so with this meal, I recommend keeping the rice separate from the other ingredients. Mix together in the crockpot in the morning.

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  • Rating:   5
  • Prep.:  10 min
  • Serves: 6


  • 1 Tsp. Vegetable oil
  • 1 Onion, peeled and sliced
  • 1 Cup Cremini Mushrooms, sliced
  • 2 Vegan Sausages, roughly chopped (any brand you like)
  • 1 Tsp. Freshly Grated Turmeric (optional)
  • 1/2 Tsp. Saffron Threads
  • 2 Garlic Cloves, crushed
  • 1 Jalapeño, minced (optional)
  • 1 Can Whole Tomatoes, broken apart slightly with your fingers
  • 1 Can Chickpeas, rinsed and drained
  • 1 Cup Frozen Peas
  • salt and Pepper
  • 2 Cups long grain rice such as Basmati Rice
  • 2 cups Water
  • ¼ cup Fresh parsley, chopped
  • ¼ Cup Fresh Dill, chopped
  • 1 Lemon, quartered


  1. In a skillet over medium heat add the vegetable oil with the garlic, jalapeño, sausages, onions and mushrooms. Sauté for about 2 minutes, stirring until slightly browned. Sprinkle with salt and pepper. This step is optional, but will give you an overall deeper flavor.
  2. Place all your ingredients (except for the parsley, dill and lemon) in the crockpot with a large pinch of salt and pepper. Cook on low for 8 hours.
  3. Just before serving toss in the fresh dill, parsley and lemon wedges.


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