Paella

• 3 (5-oz.) packages yellow rice
• 1 pound Spanish chorizo sausage, cut diagonally into 1/2-inch slices
• 4 skinned and boned chicken thighs, cubed
• 1 (8-oz.) container refrigerated prechopped tricolor bell pepper
• 1 (5.75-oz.) jar pimiento-stuffed Spanish olives, drained
• 1 (8-oz.) container refrigerated prechopped onion
• 2 garlic cloves, chopped
• 4 cups chicken broth
• 1 (14.5-oz.) can diced tomatoes, undrained
• 1 pound unpeeled, medium-size raw shrimp
• 1 cup frozen English peas, thawed

1. Place rice in bottom of a lightly greased 5-qt. slow cooker.
2. Saute sausage and chicken in a large skillet over medium-high heat 4 minutes or until browned. Remove sausage mixture and place in slow cooker over rice, reserving 2 tablespoon drippings in pan. Top with bell pepper and olives.
3. Saute onion and garlic in hot drippings in skillet 3 minutes or until lightly browned. Add chicken broth and tomatoes, stirring to loosen particles from bottom of skillet. Bring to a boil; remove from heat. Pour onion mixture over chicken mixture in slow cooker. (Do not stir.) Cover and cook on Low 3 hours.
4. Meanwhile, peel shrimp, leaving tails on.
5. Add shrimp and peas to slow cooker. Cover and cook 15 minutes or until shrimp turn pink.

yellow rice, sausage, chicken, tricolor bell pepper, spanish olives, onion, garlic, chicken broth, tomatoes, shrimp, peas

Taken from www.myrecipes.com/recipe/paella-1 (may not work)