Chicken Paella

1 LB(s) boneless, skinless chicken thighs, or similar product (four 4
oz thighs)
2 medium tomatoes, chopped
1 medium onions, chopped
1 medium green pepper, chopped
1/2 cups chicken broth
3 medium garlic clove, chopped
1 tsp. dried oregano
1 tsp. ground turmeric
1/3 cup(s) frozen green peas
2 cup(s) cooked white rice

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

Serves, 4

7 Weight Watcher Points