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
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.
Loved it with my changes/additions.
I used Chicken breasts and Kielbasa - cause that it what I had on hand. I used Campbell's Healthy Request Tomato Soup and Better than Bouillon Chicken base - both products are low sodium and do not have MSG (which I am highly allergic to) in them. I also said nix on the peas (can't stand them) and did frozen finely diced string beans instead. Left the olives out - didn't have any on hand. This dish also seemed a bit bland for my taste so I added 1 tablespoon each of minced garlic and Mrs. Dash Original Seasoning. I also only used 2 cups of rice. Four cups is way to much. Came out perfect. Will make it again with my changes
Too much rice!
I always make a recipe as written the first time around, but this is one that needs modifications. The amount of rice here is wayyy too much for the amount of liquid. I would only do 2 cups next time. I added 4 cups of water after discovering the rice wasn't done and it STILL didn't cook the rice. We ate it, but it was still crunchy. It also could use some seasoning; my husband added cajun seasoning to his and said it tasted a lot better with it. It smelled awesome while cooking so it was a shame it didn't come out the way I'd hoped. I will try it again in the future.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.