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Country-Style Chicken & Sausage Paella
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2 tablespoons Land O Lakes® Butter

6 skinless chicken thighs

1 medium onion, sliced

1 tablespoon finely chopped fresh garlic

2 teaspoons dried thyme leaves

1/2 teaspoon ground turmeric

1/4 teaspoon pepper

1 (14.5-ounce) can low sodium chicken broth

1 1/2 cups uncooked instant rice

1 cup frozen peas

1/2 pound fully cooked smoked turkey sausage, cut into 1/2-inch slices

1 (8-ounce) package frozen cooked medium shrimp, thawed, rinsed, peeled, deveined

1 medium tomato, chopped, if desired

How to make

  1. STEP 1

    Melt butter in 10-inch skillet until sizzling; add chicken thighs. Cook over medium-high heat, turning once, 4-5 minutes or until chicken is browned. Drain off fat.

  2. STEP 2

    Place onion and garlic in slow cooker. Top with chicken thighs. Sprinkle with thyme, turmeric and pepper. Pour chicken broth over all ingredients. Cover; cook on Low heat setting 6-8 hours, or on High heat setting 4-5 hours or until chicken is tender.

  3. STEP 3

    Remove chicken thighs from slow cooker 30 minutes before serving.Increase heat setting to High.Stir in rice, peas, sausage and shrimp. Place chicken thighs on top of rice mixture. Cover; cook 30-35 minutes or until rice is tender.

  4. STEP 4

    Serve with chopped tomato, if desired.

Tip #1

Because slow cookers cook food at very low temperatures, removing the lid can greatly reduce the interior temperature. Resist the temptation to peek at the contents during cooking--it can reduce the inside temperature by as much as 20 degrees in as little as 2 minutes. When you lift the cover to add ingredients, replace the lid as quickly as possible.

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