Slow Cooking Thursday!!!

Welcome to my weekly Crockpot Recipes Exchange. It's such a great way to share your avorite dishes or to learn some new ones to make for your family.

What do you think??? Do You have some great recipes to share, or perhaps you're looking for some delicious ones to give you a reason to pull out the ol' crockpot???

Time to pull out those crockpots and put them to good use. If you want to join in, just grab the banner and add your name to Mr Linky :)

CHICKEN AND SAUSAGE PAELLA

Ingredients:
2 1/2 to 3 lbs. meaty chicken pieces
1 tbsp. cooking oil
8 oz. cooked smoked turkey sausage, halved lengthwise and sliced
1 large onion, sliced
3 cloves garlic, minced
2 tbsp. snipped fresh thyme or 2 tsp. dried thyme, crushed
1/4 tsp. black pepper
1/8 tsp. thread saffron or 1/4 tsp. ground turmeric
1 141/2 oz. can reduced-sodium chicken broth
1/2 c. water
2 c. chopped tomatoes
2 yellow or green sweet peppers, cut into very thin bite-size strips
1 c. frozen green peas
3 c. hot cooked rice

Directions:
Skin chicken. Rinse chicken; pat dry. In a large skillet brown chicken pieces, half at a time, in hot oil. Drain off fat. In a 3 1/2, 4, or 5 quart crockery cooker place chicken pieces, turkey sausage, and onion. Sprinkle with garlic, dried thyme (if using), black pepper, and saffron or turmeric. Pour broth and water over all. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Add the tomatoes, sweet peppers, peas, and if using, the fresh thyme to the cooker. Cover; let stand for 5 minutes. Serve over the hot rice. Makes 6 servings

HOMESTYLE BREAD PUDDING

Ingredients:
2 Eggs, slightly beaten
2 1/4 cups Milk
1 teaspoon Vanilla
1/2 teaspoon Cinnamon
1/4 teaspoon Salt
2 cups 1-inch bread cubes
1/2 cup Brown sugar
1/2 cup Raisins or chopped dates

Directions:
In medium mixing bowl, combine eggs with milk, vanilla, cinnamon, salt, bread, sugar, and raisins or dates. Pour into 1 1/2-quart baking or souffle dish. Place metal trivet (or aluminum foil shaped in a ring to keep the dish off the bottom of the pot) or rack in bottom of slow cooker/Crock Pot. Add 1/2 cup hot water. Set baking dish on trivet. Cover pot; cook on high for about 2 hours. Serve pudding warm or cool. Makes 4 to 6 servings.