Slow-Cooker Paella

Ingredients

• 1 tablespoon vegetable oil
• 1 lb chicken sausage, sliced diagonally (or any other kind of sausage you like)
• 1 small onion, finelly chopped
• 2 garlic cloves, finelly chopped
• 1 red bell pepper, unseeded, cut into strips
• 4 cups low sodium chicken broth

• 1 (14 ounce) can diced tomatoes

• 1 (16 ounce) package Spanish rice mix (I used 3 bags because I couldn't find a box)
• 4 ounces cooked ham, chopped
• 1 cup frozen peas
• salt (if necessary)

Directions

1. 1

   Warm 1 Tbsp vegetable oil in a skillet over medium-high heat and cook sausage until browned, about 5 minutes. Transfer cooked sausage to slow-cooker.

2. 2

   On th same skillet cook onion, garlic and bell pepper, stirring often, until softened, 3 to 5 minutes. Transfer to slow-cooker.

3. 3

   Still on the same skillet, add 1 cup chicken broth, turn up the heat to high and bring it to a boil, stirring up browned bits. Pour into slow-cooker.

4. 4

   Add remaining chicken broth, can diced tomatoes, rice mix and ham to slow-cooker. Add salt if necessary. Stir and cook on low setting until rice is tender, about 4 hours.

5. 5

   Stir in frozen peas and cook until heated through, about 15 minutes.

6. 6

   Enjoy!