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Slow-Cooker Paella

Slow-Cooker Paella

All You MAY 2009

  • Yield: Serves 6
  • Cook time:4 Hours, 15 Minutes
  • Prep time:20 Minutes
  • Cost Per Serving:$3.01


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 504
  • Fat: 18g
  • Saturated fat: 4g
  • Protein: 23g
  • Carbohydrate: 65g
  • Fiber: 5g
  • Cholesterol: 71mg
  • Sodium: 3093mg

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Slow-Cooker Paella recipe