I was skeptical that the rice would cook through in the slow cooker, but this recipe was DELICIOUS and easy to make. It makes 8 servings and needs to cook for 6-7 hours. Prep time is 15 minutes.
1 lb skinless, boneless chicken breasts or thighs cut into cubes
1 lb chorizo sausage or Andouille sausage, thinly sliced
2 cups uncooked regular long-grain white rice
1 large red onion, chopped (about 1 cup)
3 cups Campbell's Condensed chicken broth
1 can (10 3/4 oz) Campbell's Condensed Tomato Soup
1 cup frozen peas, thawed
1/2 cup chopped Manzanella olives
2 Tbsp chopped fresh parsley
1. Stir the chicken, sausage, rice, onion, broth and soup in a 6-quart slow cooker.
2. Cover and cook on low for 6 to 7 hours (or high 4-5 hours) or until the chicken is cooked through.
3. Stir the peas and olives into the slow cooker. Cover and cook until the mixture is hot. Sprinkle with the parsley. (I actually skipped this step by putting everything in the crockpot all at once and cooking the peas and olives for the full 6-7 hours and it worked.)
Recipe courtesy of Campbell's.