CROCKPOT CHICKEN AND SAUSAGE PAELLA

CROCKPOT CHICKEN AND SAUSAGE PAELLA
2 1/2 to 3 lbs. meaty chicken pieces
1 tbsp. cooking oil
8 oz. cooked smoked turkey sausage, halved lengthwise and sliced
1 large onion, sliced
3 cloves garlic, minced
2 tbsp. snipped fresh thyme or 2 tsp. dried thyme, crushed
1/4 tsp. black pepper
1/8 tsp. thread saffron or 1/4 tsp. ground turmeric
1 141/2 oz. can reduced-sodium chicken broth
1/2 c. water
2 c. chopped tomatoes
2 yellow or green sweet peppers, cut into very thin bite-size strips
1 c. frozen green peas
3 c. hot cooked rice
-Skin chicken. Rinse chicken; pat dry. In a large skillet brown chicken
pieces, half at a time, in hot oil. Drain off fat. In a 3 1/2, 4, or 5 quart
crockery cooker place chicken pieces, turkey sausage, and onion.
Sprinkle with garlic, dried thyme (if using), black pepper, and saffron
or turmeric. Pour broth and water over all.
-Cover; cook on low-heat setting for 7 to 8 hours or on high-heat
setting for 3 ½ to 4 hours. Add the tomatoes, sweet peppers, peas,
and if using, the fresh thyme to the cooker. Cover; let stand for 5
minutes. Serve over the hot rice. Makes 6 servings* Prep time: 30
min.