Cooking Directions

• Stir the chicken, sausage, onion, broth and soup in a 6-quart slow cooker.
• Cover and cook on LOW for 6 to 7 hours or until the chicken is cooked through.
• Stir the rice, peas and olives in the cooker. Cover and cook for 10 minutes or until the rice is tender. Sprinkle with the parsley.

Ingredients

• 1 pound boneless, skinless chicken thigh, cut into cubes
• 0.5 pound chorizo sausage or Andouille sausage, thinly sliced
• 1 large red onion, chopped (about 1 cup)
• 3.25 cups Swanson® Chicken Broth
• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
• 4 cups uncooked instant white rice
• 1 cup thawed frozen peas
• 0.5 cup chopped pitted green olives
• 2 tablespoons chopped fresh parsley