Crockpot Easiest-Ever Paella
- 8 ounces chicken breast halves, boneless and skinless, cut into 1-inch pieces
- 8 ounces fully cooked andouille sausages, cut into 1-inch pieces
- 2 (14 ounce) cans reduced-sodium chicken broth (Swanson brand suggested)
- 1 (14 1/2 ounce) can no salt added diced tomatoes
- 2 (5 5/8 ounce) packages Spanish rice mix
- 1 cup frozen loose-pack petite peas (C & W brand suggested)
- 1/2 cup frozen chopped onions (Ore-Ida brand suggested)
- 1 cup frozen cooked shrimp, thawed
- In a 4-quart slow-cooker, stir together chicken, sausage, broth, undrained tomatoes, Spanish rice mix, peas, and onions until thoroughly combined.
- Cover and cook on HI heat for 2 hours. Stir in shrimp. Cover and cook for 20 or 30 minutes or until shrimp are heated through.
chicken, sausages, chicken broth, salt, spanish rice, peas, frozen chopped onions, frozen cooked shrimp
Taken from www.food.com/recipe/crockpot-easiest-ever-paella-440164 (may not work)