Slow-Cooker Paella

Serves 6

Cost per Serving:



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2 tablespoons vegetable oil
1 pound chicken sausage, sliced diagonally
1 onion, finely chopped
2 cloves garlic
1 red bell pepper, seeded, cut into 1/4-inch-thick strips
4 cups low-sodium chicken broth
1 14-oz. can diced tomatoes
1 16-oz. package Spanish rice mix
4 ounces cooked ham, chopped
1 cup frozen peas


Prep: 20 Minutes
Cook: 4 Hours, 15 Minutes

1. Warm 1 Tbsp. vegetable oil in a skillet over medium-high heat. Add sausage and cook, turning, until browned, about 5 minutes. Transfer to slow cooker. Add the remaining 1 Tbsp. oil to skillet. Cook onion, garlic and bell pepper, stirring often, until softened, 3 to 5 minutes. Transfer to slow cooker. Add 1 cup broth to skillet, turn up heat to high and bring broth to a boil, stirring up browned bits. Pour into slow cooker.

2. Add remaining broth, tomatoes, rice mix and ham to cooker and cook on low setting until rice is tender, about 4 hours. Stir in peas and cook until heated through, about 15 minutes. Season with salt and serve.

Created date

June 2009

Nutritional Information

Calories 504
Fat 18 g
Satfat 4 g
Protein 23 g
Carbohydrate 65 g
Fiber 5 g
Cholesterol 71 mg
Sodium 3093 mg