• 3 lbs. boneless, skinless chicken thighs or breast, cut into pieces
  • 1 T. oil
  • 8 oz. cooked, smoked turkey sausage, halved lengthwise and sliced
  • 1 large onion, sliced
  • 3 garlic cloves, minced
  • 2 tsp. dried thyme
  • 1/4 tsp. black pepper
  • 1/8 tsp. saffron, or 1/4 tsp. turmeric, ground
  • 14.5 oz. reduced sodium chicken broth
  • 1/2 c. water
  • 2 c. tomatoes, chopped
  • 2 yellow or green peppers, cut into thin bite-sized pieces
  • 1 c. frozen peas
  • 1/2 c. green olives, drained
  • Cooked Spanish rice (like bomba or arborio)

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Paella is a popular dish from Spain that has a rice base and includes ingredients such as meat, seafood, and/or vegetables.  Our cousin started playing professional basketball in Spain this year and he has really enjoyed the Spanish cuisine – especially paella!  So in honor of  National Paella Day and our cousin, Scott Wood, here is a recipe from my eBook of 450+ Slow Cooker RecipesSlow Cooker Chicken and Sausage Paella!

  1. Optional first step: Heat oil in a large skillet over medium-high heat and brown the chicken pieces. (it may take a few batches) Place browned chicken on a paper towel to drain the fat.
  2. Put chicken pieces, turkey sausage and onion in a 4-5 quart slow cooker.
  3. Season meat and onion with garlic, thyme, black pepper, and saffron or turmeric.
  4. Combine broth and water together and pour over the mixture in the slow cooker.
  5. Cover & Crock on Low for 7  hours
  6. Give yourself enough time to prepare rice as directed on the package to have it ready when done, so you can serve the paella over hot rice. I like Matiz Paella Rice
  7. After the cooking time is complete, stir in tomatoes, sweet peppers, peas, thyme and (optional) green olives.
  8. Cover and keep on Low for 15 more minutes. Serve over prepared rice.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!



Slow Cooker Chicken and Sausage Paella

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