Slow-Cooker Chicken-Sausage Paella

Yield: 6 servings (serving size: about 1 3/4 cups)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 362
  • Fat: 2.1g
  • Saturated fat: 0.3g
  • Protein: 21.2g
  • Carbohydrate: 63.9g
  • Cholesterol: 30mg
  • Iron: 3.4mg
  • Sodium: 852mg
  • Calories from fat: 5%
  • Fiber: 3.9g
  • Calcium: 57mg

Ingredients

  • 1 3/4 cups uncooked converted rice (such as Uncle Ben's)
  • 2 cups frozen chopped onion
  • 1 (14.5-ounce) can Italian- flavored stewed tomatoes, un-drained and chopped
  • 1 (9-ounce) package frozen chopped cooked chicken
  • 1/2 (14-ounce) package low-fat smoked sausage (such as Healthy Choice), sliced
  • 2 tablespoons bottled minced garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • Cooking spray
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 3/4 cups water
  • 1/2 teaspoon saffron threads
  • 1 cup frozen petite green peas

Preparation

  1. Place first 8 ingredients in a 4-quart electric slow cooker coated with cooking spray. Combine broth, 1 3/4 cups water, and saffron; add to cooker. Stir well. Cover and cook on LOW 4 hours and 30 minutes.
  2. . Remove lid; quickly stir in peas. Cover and cook on HIGH 10 minutes.
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Slow-Cooker Chicken-Sausage Paella Recipe at a Glance

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