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Slow-Cooked Chicken & Sausage Paella

Image of the prepared Slow-Cooked Chicken & Sausage Paella recipe
  • prep time: 15 min
  • total time: 6 hr 25 min
  • serves: 8 people

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.

Ingredients

  • 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 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

Instructions

  • 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.

  • 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.

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Made With

Calories 428
Total Fat 11 g
Sat. Fat 3.2 g
Trans Fat 0 g
Cholesterol 71 mg
Sodium 896 mg
Total Carb 51 g
Dietary Fiber 3 g
Sugar 6 g
Protein 21 g
Vitamin D 0 %DV
Calcium 4 %DV
Iron 25 %DV
Potassium 9 %DV
Calories 432
Total Fat 11 g
Sat. Fat 3.2 g
Trans Fat 0 g
Cholesterol 71 mg
Sodium 753 mg
Total Carb 51 g
Dietary Fiber 3 g
Sugar 6 g
Protein 22 g
Vitamin D 0 %DV
Calcium 3 %DV
Iron 25 %DV
Potassium 9 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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