How To Make Colleen’s Slow Cooker Jambalaya
Hot stews and pot roasts are just some of the deletcable meals you get out of a slow cooker. It takes a bit of patience but it’s worth every meat-melting bite. You’ll enjoy the cooking as well as the eating with these slow cooker recipes.
Serves:
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 lb smoked sausage, sliced
- 1 large onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1 cup chicken broth
- 2 tsp Cajun seasoning
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups cooked rice
- Fresh parsley, chopped (for garnish)
Instructions
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In a slow cooker, combine the chicken, sausage, onion, bell pepper, celery, garlic, diced tomatoes, tomato sauce, chicken broth, Cajun seasoning, thyme, oregano, paprika, cayenne pepper, salt, and black pepper. Stir well to combine.
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Cover the slow cooker and cook on low heat for 8 hours or high heat for 4 hours, until the chicken is cooked through and flavors are well-combined.
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Stir in the cooked rice and let it cook for an additional 20-30 minutes on low heat.
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Serve the jambalaya hot, garnished with fresh parsley.
Nutrition
- Calories : 495kcal
- Total Fat : 27g
- Saturated Fat : 9g
- Cholesterol : 143mg
- Sodium : 1447mg
- Total Carbohydrates : 26g
- Dietary Fiber : 3g
- Sugar : 6g
- Protein : 34g
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