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Slow Cooker Chicken Jambalaya

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A comforting and flavorful one-pot meal with chicken, sausage, and a medley of vegetables, perfectly cooked in a slow cooker.

Ingredients

Scale
  • 1 pound boneless skinless chicken breasts or thighs
  • 1 pound turkey sausage or Andouille
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) crushed or diced tomatoes
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon paprika
  • 4 cups low-sodium chicken stock
  • 1 cup long-grain white rice

Instructions

  1. Dice the chicken and turkey sausage into bite-sized pieces. Also, chop your vegetables: onion, bell peppers, celery, and mince the garlic.
  2. Mix in the slow cooker: Add the diced chicken and sausage to the slow cooker along with the chopped vegetables, tomatoes, Cajun seasoning, thyme, bay leaves, paprika, and chicken stock.
  3. Set your slow cooker to cook on low for 420 minutes (7 hours) or high for 240 minutes (4 hours).
  4. Stir in the rice with about 30 minutes left on the timer to allow it to absorb the broth.
  5. Fluff the rice gently with a fork once cooked and remove the bay leaves before serving. Garnish with parsley if desired.

Notes

Leftovers can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 3 months. For best flavor, consume within a few days.

Nutrition

Find it online: https://us.recipesfood.org/slow-cooker-chicken-jambalaya/

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