Slow Cooker Chicken Paella
Prep: 15 minutes
Slow Cook/Cook: 3 hours 35 minutes • Serves: 6
4 cups PICS chicken stock
1 tablespoon PICS olive oil
2 ounces deli smoked ham, chopped
1 medium yellow onion, chopped
1 can (14.5 ounces) no salt added diced tomatoes
1 package (7 ounces) Spanish-style yellow rice mix
1/2 cup frozen green peas
1/4 cup drained diced pimientos
1/2 pound cooked 21-25 tail-off peeled and deveined shrimp, thawed if necessary
Chopped fresh parsley for garnish (optional
1.In 3- to 4-quart slow cooker, add chicken and stock, making sure chicken is submerged; cover and cook on high 3 hours or low 6 hours or until chicken is very tender. Transfer chicken to large bowl and shred with 2 forks; reserve stock. Makes about 3-3/4 cups chicken.
2.In large skillet, heat oil over medium-high heat. Add ham and onion; cook 3 minutes or until lightly browned, stirring frequently. Add tomatoes with their juice and 1-1/2 cups reserved stock; heat to a boil. Stir in rice mix, peas, pimientos and 2-1/2 cups chicken; heat to a boil. Reduce heat to medium-low; cover and cook 25 minutes or until rice is tender.
3.Fold in shrimp; serve sprinkled with parsley, if desired. Makes about 9 cups.
4.Cover and refrigerate remaining shredded chicken up to 5 days; use in Tuscan Chicken Flatbread recipe.
Approximate nutritional values per serving (1-1/2 cups):
303 Calories, 3g Fat (1g Saturated), 126mg Cholesterol,
748mg Sodium, 33g Carbohydrates, 2g Fiber, 33g Protein