Chicken Paella

Ingredients

• 1 tsp leaves dried oregano
• 1 tsp ground turmeric
• 1/2 cup chicken broth
• 3 cloves garlic, chopped
• 1 medium onion, chopped
• 1 lb chicken thigh meat
• 1/3 cup frozen green peas
• 1 medium bell pepper, chopped
• 2 medium whole tomatoes, chopped
• 2 cups cooked white rice

Directions

1. Place chicken, tomatoes, onion, pepper, broth, garlic, oregano and turmeric in a 4-quart or larger slow cooker (crockpot).
2. Cover and cook on low setting for 5 hours.
3. Add peas and rice; cook, uncovered, until peas are tender, about 15 minutes.
4. Note: yields about 1 1/2 cups per serving, including 1 chicken thigh per serving.