Slow-Cooked Chicken & Sausage Paella
Making paella may seem a little intimidating, but with this slow cooker version, it couldn’t be any easier. It takes just about 15 minutes to pull together, then the slow cooker does the rest. Be sure to use chicken thighs for most moist, juicy and flavorful chicken and chorizo or Andouille for a subtle smokiness.
Ingredients
1 pound boneless, skinless chicken thigh, cut into cubes
0.5 pound chorizo sausage or Andouille sausage, thinly sliced
1 large red onion, chopped (about 1 cup)
3.25 cups Swanson® Chicken Broth
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
4 cups uncooked instant white rice
1 cup thawed frozen peas
0.5 cup chopped pitted green olives
2 tablespoons chopped fresh parsley
0.5 pound chorizo sausage or Andouille sausage, thinly sliced
1 large red onion, chopped (about 1 cup)
3.25 cups Swanson® Chicken Broth
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
4 cups uncooked instant white rice
1 cup thawed frozen peas
0.5 cup chopped pitted green olives
2 tablespoons chopped fresh parsley
Instructions
Stir the chicken, sausage, onion, broth and soup in a 6-quart slow cooker.
Cover and cook on LOW for 6 to 7 hours or until the chicken is cooked through.
Stir the rice, peas and olives in the cooker. Cover and cook for 10 minutes or until the rice is tender. Sprinkle with the parsley.
Cover and cook on LOW for 6 to 7 hours or until the chicken is cooked through.
Stir the rice, peas and olives in the cooker. Cover and cook for 10 minutes or until the rice is tender. Sprinkle with the parsley.
Slow-Cooked Chicken & Sausage Paella
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Making paella may seem a little intimidating, but with this slow cooker version, it couldn’t be any easier. It takes just about 15 minutes to pull together, then the slow cooker does the rest. Be sure to use chicken thighs for most moist, juicy and flavorful chicken and chorizo or Andouille for a subtle smokiness.
Instructions
Stir the chicken, sausage, onion, broth and soup in a 6-quart slow cooker.Cover and cook on LOW for 6 to 7 hours or until the chicken is cooked through.Stir the rice, peas and olives in the cooker. Cover and cook for 10 minutes or until the rice is tender. Sprinkle with the parsley.
Ingredients
1 pound boneless, skinless chicken thigh, cut into cubes0.5 pound chorizo sausage or Andouille sausage, thinly sliced1 large red onion, chopped (about 1 cup)3.25 cups Swanson® Chicken Broth1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup4 cups uncooked instant white rice1 cup thawed frozen peas0.5 cup chopped pitted green olives2 tablespoons chopped fresh parsley
