1 tbsp olive oil
2 pounds chicken thighs
1 medium onion, chopped
1 clove garlic, minced
1 pound hot smoked sausages, sliced
1 can (14 1/2 oz) stewed tomatoes
1 cup Arborio rice
4 cups chicken broth
Heat oil in large skillet over medium-high heat. Brown chicken on all sides and place in slow cooker. Add onions to skillet, cook and stir until translucent. Stir in garlic, sausages, tomatoes, rice, and chicken broth. Pour mixture over chicken. Cover and cook on High 3 to 4 hours or until chicken and rice are tender. Remove chicken pieces to platter and fluff rice with fork. Spoon rice onto platter with chicken.
As you can tell from the picture, my rice got really mushy. The dish had good flavor and my family ate it, but I just couldn’t get past the mushy texture. I think this would be better over the stovetop. 2 stars.