Crockpot Easiest-Ever Paella |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 6 |
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This truly is an easy version of paella, a dish that can be considerably complicated. Leave it to Sandra Lee to uncomplicate the recipe so that even a tired cook can produce this meal! Ingredients:
8 ounces chicken breast halves, boneless and skinless, cut into 1-inch pieces |
8 ounces fully cooked andouille sausages, cut into 1-inch pieces |
2 (14 ounce) cans reduced-sodium chicken broth (swanson brand suggested) |
1 (14 1/2 ounce) can no salt added diced tomatoes |
2 (5 5/8 ounce) packages spanish rice mix |
1 cup frozen loose-pack petite peas (c & w brand suggested) |
1/2 cup frozen chopped onions (ore-ida brand suggested) |
1 cup frozen cooked shrimp, thawed |
Directions:
1. In a 4-quart slow-cooker, stir together chicken, sausage, broth, undrained tomatoes, Spanish rice mix, peas, and onions until thoroughly combined.
2. Cover and cook on HI heat for 2 hours. Stir in shrimp. Cover and cook for 20 or 30 minutes or until shrimp are heated through.
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