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.
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
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