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Slow-Cooked Chicken & Sausage Paella Recipe

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This recipe for Slow-Cooked Chicken & Sausage Paella, by , is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Janet Boehm

Category:
Category:

Ingredients:  
Ingredients:  
1 pound boneless, skinless chicken thigh, cut into cubes
1/2 pound chorizo sausage or Andouille sausage, thinly sliced
1 large red onion, chopped (about 1 cup)
3 1/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
4 cups uncooked instant white rice
1 cup thawed frozen peas
1/2 cup chopped pitted green olives
2 tablespoons chopped fresh parsley

Directions:
Directions:
Step 1
Stir the chicken, sausage, onion, broth and soup in a 6-quart slow cooker.

Step 2
Cover and cook on LOW for 6 to 7 hours or until the chicken is cooked through.

Step 3
Stir the rice, peas and olives in the cooker. Cover and cook for 10 minutes or until the rice is tender. Sprinkle with the parsley.

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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