Slow-Cooker Paella

• 2 tablespoons vegetable oil
• 1 pound chicken sausage, sliced diagonally
• 1 onion, finely chopped
• 2 cloves garlic
• 1 red bell pepper, seeded, cut into 1/4-inch-thick strips
• 4 cups low-sodium chicken broth
• 1 14-oz. can diced tomatoes
• 1 16-oz. package Spanish rice mix
• 4 ounces cooked ham, chopped
• 1 cup frozen peas
• Salt

1. Warm 1 Tbsp. vegetable oil in a skillet over medium-high heat. Add sausage and cook, turning, until browned, about 5 minutes. Transfer to slow cooker. Add the remaining 1 Tbsp. oil to skillet. Cook onion, garlic and bell pepper, stirring often, until softened, 3 to 5 minutes. Transfer to slow cooker. Add 1 cup broth to skillet, turn up heat to high and bring broth to a boil, stirring up browned bits. Pour into slow cooker.
2. Add remaining broth, tomatoes, rice mix and ham to cooker and cook on low setting until rice is tender, about 4 hours. Stir in peas and cook until heated through, about 15 minutes. Season with salt and serve.

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

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