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Slow-Cooker Paella

Prep time 20 mins
Cook time 4 hrs, 15 mins
Yield Serves 6


  • 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
  • Salt

Nutrition Information

  • calories 504
  • fat 18 g
  • satfat 4 g
  • protein 23 g
  • carbohydrate 65 g
  • fiber 5 g
  • cholesterol 71 mg
  • sodium 3093 mg

How to Make It

  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.