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Slow-Cooked Chicken & Sausage Paella

Slow-Cooked Chicken & Sausage Paella

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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.

serves 8 people


cost per recipe: $12.00

The price is determined by the national average.

  • 1

    pound boneless, skinless chicken thigh, cut into cubes

  • 1/2

    pound chorizo sausage or Andouille sausage, thinly sliced

  • 1

    large red onion, chopped (about 1 cup)

  • 3 1/4

    cups Swanson® Chicken Broth or Swanson® Chicken Stock

  • 1

    can (10 3/4 ounces) Campbell's® Condensed Tomato Soup

  • 4

    cups uncooked instant white rice

  • 1

    cup thawed frozen peas

  • 1/2

    cup chopped pitted green olives

  • 2

    tablespoons chopped fresh parsley

view nutrition info

How to Make It

Step 1

Stir the chicken, sausage, onion, broth and soup in a 6-quart slow cooker.

Step 2

Cover and cook on LOW for 6 to 7 hours or until the chicken is cooked through.

Step 3

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.

Recipe Tips

  • Time-Saving: You may also cook this recipe on HIGH for 4 to 5 hours.
  • Serving Suggestion: You can top this dish with hot cooked shrimp before serving, if desired.

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Made With
Swanson® Chicken Stock

Swanson® Chicken Stock

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Swanson® Chicken Broth

Swanson® Chicken Broth

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Campbell's® Condensed Tomato Soup

Campbell's® Condensed Tomato Soup

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