Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, July 25, 2013


2 1/2 to 3 lb chicken breasts and thighs, skinned
1 tbsp canola oil
1/2 lb smoked sausage, halved lengthwise then sliced
1 large yellow onion, sliced
3 garlic cloves, minced
2 tsp dried thyme
1/4 tsp freshly ground black pepper
1/4 tsp ground turmeric
1 can (14 1/2-oz) chicken broth
1/2 cup water
2 cups chopped tomatoes
1 yellow bell pepper, cut into very thin bite-size strips
1 green bell pepper, cut into very thin bite-size strips
1 cup frozen green peas
3 cups hot cooked brown rice

Heat oil in a large skillet; add chicken and brown (doing in two batches, if necessary).  Drain of any fat.

Place the drained chicken, smoked sausage, and onion in a crockpot or slow cooker.  Sprinkle with the garlic, thyme, pepper, and turmeric.  Combine the broth and water; pour over all.

Place lid on cooker and cook on low for 7 to 8 hours or on high 3 1/2 to 4 hours.

Add the tomatoes, peppers, and peas; replace cover and allow to set for 5 minutes.

To serve, spoon the paella over the hot brown rice.

Yield: 6 servings.

Note: I did not have a picture of this dish so this is a free internet picture of a recipe almost identical to this one.

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