Personally, I think that paella is one of the best dishes around, even though it's something that I don't often make. It's great because of the flavors in it and the fact that whether you love chicken, sausage, or shimp, there's something in this dish for you!

For those of you unfamiliar with the dish, it's a staple in Spain and my first introduction was indeed in a high school Spanish class. I've been in love ever since and if you haven't had it before, I definitely suggest you try it! And since this does look like an easy recipe, maybe I'll be having one of my favorite dishes more often!

Easiest Ever Paella
Sandra Lee Semi-Homemade Slow Cooker Recipes

Prep Time: 15 minutes
Makes about 6 servings.

8 ounces boneless, skinless chicken breast halves, cut into 1 inch pieces
8 ounces fully cooked andouille sausage, cut into 1 inch pieces
2 can (14 ounces each) reduced sodium chicken broth
1 can (14.5 ounce) no salt added diced tomatoes
2 packages (5.6 ounces each) Spanish rice mix
1 cup frozen loose-pack petite peas
1/2 cup frozen chopped onion
1 cup frozen cooked shrimp, thawed

Directions

1. In a 4 quart slow cooker, stir together chicken, sausage, chicken broth, undrained tomatoes, rice mix, peas, and onion until thoroughly combined.

2. Cover and cook on HIGH for 2 hours. Stir in shrimp. Cover; cook for 20 to 30 minutes or until shrimp is heated through.

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