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

Recipe by Southern Living November 2013

Gallery

Credit: Jennifer Davick; Styling: Lydia DeGaris Pursell

Recipe Summary

hands-on:
12 mins
total:
3 hrs 30 mins
Yield:
Makes 8 Servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Our Best Slow Cooker Suppers

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