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Crock Pot Country Redneck Chicken Paella – THM Style

Guys, here is a good meal that can take all day, or a quick 4 hours. Ok…that’s not real quick but more so than 7 to 8 hours. Either way, it made a great dinner for tonight and a real crowd pleaser especially with the much colder weather that just arrived in the South! The awesome smell of the bell peppers, tomatoes and garlic drifting through the house made this meal worth waiting for.

Print Recipe

Crock Pot Country Redneck Chicken Paella (E)

Source: www.stacymakescents.com

Course: Main Course

Serves: 1

Ingredients

  • 3/4 pound chicken breast tenders cubed (you want the veggies to shine in this dish)
  • 1 medium onion chopped (about 1 cup)
  • 1 cup chopped green peppers
  • 2 cans diced tomatoes
  • 1 teaspoon salt
  • View All Ingredient….
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon chili powder (more if you really want some heat)
  • 1/4 teaspoon pepper
  • 1/4 teaspoon turmeric
  • Cayenne powder if you want the spice
  • 4 cups cooked rice
  • Parmesan, if desired
  • Combine all except rice and cheese in a crock. I use my 4 quart.
  • Cover and cook on low for 7-8 hours.
  • juice in the bottom. Serve mixture over rice with slotted spoon. You’ll have lots of

Directions

  1. Combine all, except rice and cheese in a crock. I use my 4 quart.
  2. Cover and cook on low for 7-8 hours or high for 4 hours.
  3. Serve mixture over rice with slotted spoon. You’ll have lots of juice in the bottom.

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