Chicken, Shrimp & Sausage Paella

By carvalhohm

Delicious and savory paella is easy to make in your slow cooker. You add the ingredients at different times to make sure everything is cooked perfectly.

Ingredients

• 1 3/4 pounds skinned and boned chicken thighs
• 1 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 2 teaspoon vegetable oil
• 1 (7 ounce) link smoked turkey sausage, sliced
• 1 (14 1/2 ounce) can organic diced tomatoes with garlic and onion, drained
• 1 teaspoon paprika
• 1 teaspoon prepared minced garlic
• 1 1/2 cups fat-free, less-sodium chicken broth
• 1 cup frozen petite green peas
• 1 cup uncooked converted long-grain rice
• 1/2 teaspoon ground turmeric
• 3/4 pound cooked, peeled and deveined medium-sized shrimp (1-1/2 pounds in shell)

Preparation

Step 1

Sprinkle chicken thighs evenly with rosemary and pepper. Heat oil in a large skillet over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until light golden. Arrange chicken in a 5-quart slow cooker.

Add sausage to skillet; cook 2 to 3 minutes or until lightly browned. Transfer sausage to slow cooker; add tomatoes and next 4 ingredients.

Cover and cook on LOW setting 3 hours. Stir rice and turmeric into slow cooker. Increase heat to HIGH setting; cover and cook 45 minutes.

Stir in shrimp; cook on HIGH setting 15 more minutes or until rice is done.