Slow-Cooker Paella

• 1 tablespoon vegetable oil
• 1 lb chicken sausage, sliced diagonally (or any other kind of sausage you like)
• 1 small onion, finelly chopped
• 2 garlic cloves, finelly chopped
• 1 red bell pepper, unseeded, cut into strips
• 4 cups low sodium chicken broth
• 1 (14 ounce) can diced tomatoes
• 1 (16 ounce) package Spanish rice mix (I used 3 bags because I couldn't find a box)
• 4 ounces cooked ham, chopped
• 1 cup frozen peas
• salt (if necessary)

1. Warm 1 Tbsp vegetable oil in a skillet over medium-high heat and cook sausage until browned, about 5 minutes. Transfer cooked sausage to slow-cooker.
2. On th same skillet cook onion, garlic and bell pepper, stirring often, until softened, 3 to 5 minutes. Transfer to slow-cooker.
3. Still on the same skillet, add 1 cup chicken broth, turn up the heat to high and bring it to a boil, stirring up browned bits. Pour into slow-cooker.
4. Add remaining chicken broth, can diced tomatoes, rice mix and ham to slow-cooker. Add salt if necessary. Stir and cook on low setting until rice is tender, about 4 hours.
5. Stir in frozen peas and cook until heated through, about 15 minutes.
6. Enjoy!

vegetable oil, chicken sausage, onion, garlic, red bell pepper, chicken broth, tomatoes, spanish rice, ham, frozen peas, salt

Taken from www.food.com/recipe/slow-cooker-paella-368106 (may not work)