Easiest-Ever Paella

Recipe Courtesy of Sandra Lee
Serves 6
8 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
8 ounces fully cooked andouille sausage, cut into 1-inch pieces
28 oz chicken broth
1 can diced tomatoes
2 packages (5.6 oz) Spanish rice mix, Lipton
1 cup frozen peas
1/2 cup onion
1 cup frozen cooked shrimp, thawed
In a Crockpot, stir together chicken, sausage, broth, undrained tomatoes, Spanish rice mix, peas and onion until thoroughly combined.  Cover and cook on HIGH setting for 2 hours or on LOW setting for 4 hours.    Stir in shrimp, cover and cook for an additional 20 to 30 minutes until shrimp is heated through.

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