Slow-Cooker Paella - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 lb chicken sausage, sliced diagonally (or any other kind of sausage you like)
1 small onion, finelly chopped
2 garlic cloves, finelly chopped
1 red bell pepper, unseeded, cut into strips
4 cups low sodium chicken broth
1 (14 ounce) can diced tomatoes
1 (16 ounce) package Spanish rice mix (I used 3 bags because I couldn't find a box)
4 ounces cooked ham, chopped
1 cup frozen peas
salt (if necessary)

Preparation

Warm 1 Tbsp vegetable oil in a skillet over medium-high heat and cook sausage until browned, about 5 minutes. Transfer cooked sausage to slow-cooker.
On th same skillet cook onion, garlic and bell pepper, stirring often, until softened, 3 to 5 minutes. Transfer to slow-cooker.
Still on the same skillet, add 1 cup chicken broth, turn up the heat to high and bring it to a boil, stirring up browned bits. Pour into slow-cooker.
Add remaining chicken broth, can diced tomatoes, rice mix and ham to slow-cooker. Add salt if necessary. Stir and cook on low setting until rice is tender, about 4 hours.
Stir in frozen peas and cook until heated through, about 15 minutes.
Enjoy!