Chicken Paella

1. 1

   Place chicken, tomatoes, onion, pepper, broth, garlic, oregano and turmeric in a 4-quart or larger slow cooker (crockpot).

2. 2

   Cover and cook on low setting for 5 hours.

3. 3

   Add peas and rice; cook, uncovered, until peas are tender, about 15 minutes.

4. 4

   Yields about 1 1/2 cups per serving (includes 1 chicken thigh per serving).

* Per serving · 4 servings · Values may vary.

No additional tips available.