Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell 
Hands-on Time
12 Mins
Total Time
3 Hours 30 Mins
Yield
Makes 8 Servings

Mexican chorizo is made with fresh pork, while Spanish chorizo is made with smoked pork.

How to Make It

Step 1

Place rice in bottom of a lightly greased 5-qt. slow cooker.

Step 2

Sauté sausage and chicken in a large skillet over medium-high heat 4 minutes or until browned. Remove sausage mixture and place in slow cooker over rice, reserving 2 tablespoon drippings in pan. Top with bell pepper and olives.

Step 3

Sauté onion and garlic in hot drippings in skillet 3 minutes or until lightly browned. Add chicken broth and tomatoes, stirring to loosen particles from bottom of skillet. Bring to a boil; remove from heat. Pour onion mixture over chicken mixture in slow cooker. (Do not stir.) Cover and cook on Low 3 hours.

Step 4

Meanwhile, peel shrimp, leaving tails on.

Step 5

Add shrimp and peas to slow cooker. Cover and cook 15 minutes or until shrimp turn pink.

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