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Chicken And Sausage Paella


2 to 3 lbs. meaty chicken pieces
1 tbsp. cooking oil
8 oz. cooked smoked turkey sausage, halved lengthwise and sliced
1 large onion, sliced
3 cloves garlic, minced
2 tbsp. snipped fresh thyme or 2 teaspoon dried thyme, crushed
teaspoon black pepper
⅛ teaspoon thread saffron or teaspoon ground turmeric
1 x 14 oz. can reduced-sodium chicken broth
cup water
2 cups chopped tomatoes
2 yellow or green sweet peppers, cut into very thin bite-size strips
1 cup frozen green peas
3 cups hot cooked rice


Preparation time: 30 minutes
Serves: 6


Skin chicken. Rinse chicken; pat dry. In a large skillet brown chicken pieces, half at a time, in hot oil. Drain off fat. In a 3 ½, 4 or 5 quart crockery cooker place chicken pieces, turkey sausage and onion. Sprinkle with garlic, dried thyme (if using), black pepper and saffron or turmeric. Pour broth and water over all.

Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 ½ to 4 hours. add the tomatoes, sweet peppers, peas and if using, the fresh thyme to the cooker. Cover; let stand for 5 minutes. serve over the hot rice. 

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