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.