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 ...

Directions

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 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

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