Serves 6
2 tablespoons butter
6 skinless chicken thighs
1 onion, sliced
1 tablespoon finely chopped fresh garlic
2 teaspoons dried thyme leaves
1/2 teaspoon ground turmeric
1/4 teaspoon pepper
1 can (14-ounce size) low sodium chicken broth
1 1/2 cup uncooked instant rice
1 cup frozen peas
1/2 pound fully cooked smoked turkey sausage, cut into 1/2-inch slices
1 package (8-ounce size) frozen cooked medium shrimp, thawed, rinsed, peeled, deveined
1 medium tomato, chopped, if desired
Directions:
Melt butter in 10-inch skillet until sizzling; add chicken thighs. Cook over medium-high heat, turning once, until chicken is browned (4 to 5 minutes). Drain off fat.
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 for 6 to 8 hours, or on High heat setting for 4 to 5 hours or until chicken is tender.
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 for 30 to 35 minutes or until rice is tender.
Serve with chopped tomato, if desired.
(Notes from Jillian*CBK*RJK: I don't cook/brown the chicken first (I'm lazy like that, whats the point of cooking in the crock pot if you have to cook in the pan first?)
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