Easy Slow-Cooker Jambalaya

By á-3801

Featuring chicken, shrimp and sausage, this easy Jambalaya is well-suited to cook-up hands-free in your slow-cooker, because the slow cooking allows the flavors to blend well. Serve this any time you need a hearty dish to warm up with during the cold winter months or even in the summer when you have creole craving.

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1 pound smoked sausage, cut into 2-inch slices
• 1 large onion, chopped
• 1 large green bell pepper, seeded and chopped
• 3 stalks celery, chopped
• 1 (28-ounce) can diced tomatoes with juice
• 3 cloves garlic, chopped
• 2 cups chicken broth
• 1 tablespoon Cajun or Creole spice mix
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 pound extra large shrimp, peeled and deveined
• 1 3/4 cups long-grain rice
• fresh parsley, chopped, to garnish

Preparation

Step 1

Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme, and oregano in a large slow cooker. Cook on low for 5 hours.

Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.