Making paella may seem a little intimidating, but with this slow cooker version, it couldn’t be any easier. It takes just about 15 minutes to pull together, then the slow cooker does the rest. Be sure to use chicken thighs for most moist, juicy and flavorful chicken and chorizo or Andouille for a subtle smokiness.
cost per recipe: $12.00
The price is determined by the national average.
pound boneless, skinless chicken thigh, cut into cubes
pound chorizo sausage or Andouille sausage, thinly sliced
large red onion, chopped (about 1 cup)
cups Swanson® Chicken Broth or Swanson® Chicken Stock
can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
cups uncooked instant white rice
cup thawed frozen peas
cup chopped pitted green olives
tablespoons chopped fresh parsley
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.