Paella in the Slow Cooker

I have never made Paella before so last night I decided to make it in the slow cooker. I thought it would be a regular all-day slow cooker meal but it wasn't. I put it in the slow cooker for only about 1.5 hours so you should be able to start making it about two hours before dinner and be good. It wasn't super hard to make and we switched out the chorizo for turkey kielbasa and it tasted so good! The original recipe is from Rachael Ray HERE and ours is below!

Ingredients:
2 tbsp EVOO
1 boneless, skinless chicken breast cut into bite-size pieces
3 tsp paprika powder
2 cups brown rice
1/2 tomato, diced
1 cup chicken broth
1/2 cup white cooking wine
1 turkey kielbasa horseshoe sausage, cut into pieces
1 tbsp onion powder
1 tbsp garlic powder
1/4 tbsp salt
Parsley, to top

Directions:
In a large skillet, heat the EVOO over medium-high heat. Add the chicken in a single layer and sprinkle 1 1/2 tsp paprika powder on top. Season with salt and pepper. Cook, turn once, until golden, about 5 minutes. Using a spoon, transfer the chicken to a slow cooker. 

Add the rice to the skillet and cook until golden, about 3 minutes. Add the rice, tomatoes, chicken broth, wine, kielbasa, onion and garlic powder, salt and paprika to the slow cooker. 

Stir to combine. 

Cover and cook about 1.5 hours. Top with parsley and serve.