Mexican chorizo is made with fresh pork, while Spanish chorizo is made with smoked pork.
Place rice in bottom of a lightly greased 5-qt. slow cooker.
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.
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.
Meanwhile, peel shrimp, leaving tails on.
Add shrimp and peas to slow cooker. Cover and cook 15 minutes or until shrimp turn pink.
Our Best Slow Cooker Suppers
Rice was mush and raw depending on where you scooped. Flavor was great. Big disappointment.