| | Directions | 1. Mix paprika, thyme, garlic powder and red pepper in small bowl. Place sausage, onions, bell peppers, celery, tomatoes, chicken broth, bay leaves and 2 tablespoons of the seasoning mixture in slow cooker. Stir to blend well. Top with chicken. Sprinkle with remaining seasoning mixture. Cover.
2. Cook 8 hours on LOW or 4 hours on HIGH or until chicken is cooked through and vegetables are tender.
3. Gently stir in rice. Cover. Cook 15 to 20 minutes on HIGH or until rice is tender. Remove bay leaves before serving.Slow Cooker Tip: For best results, do not remove cover during cooking. |
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Prep Time: 15 minutes
Cook Time: 1 minute
Servings: 12
|  | | Ingredients | | - | | 1 tablespoon McCormick® Paprika |
| - | | 2 teaspoons McCormick® Thyme Leaves |
| - | | 1 teaspoon McCormick® Garlic Powder |
| - | | 1 teaspoon McCormick® Red Pepper, Crushed |
| - | | 3/4 pound lean turkey sausage, cut in 1-inch pieces |
| - | | 2 cups coarsely chopped onions |
| - | | 1 cup coarsely chopped green bell pepper |
| - | | 1 cup coarsely chopped red bell pepper |
| - | | 1 cup sliced celery |
| - | | 1 can (14 1/2 ounces) diced tomatoes, undrained |
| - | | 1 cup reduced sodium chicken broth |
| - | | 4 McCormick® Bay Leaves |
| - | | 6 boneless skinless chicken thighs (about 2 pounds) |
| - | | 2 cups instant white rice |
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| | Nutrition (per serving) | Calories: 232 Calories
Fat: 8 Grams
Protein: 20 Grams
Cholesterol: 71 Milligrams
Carbohydrates: 20 Grams
Sodium: 417 Milligrams
Fiber: 2 Grams
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