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Easy Slow-Cooker Jambalaya

Prep time 20 mins
Cook time 5 hrs
Yield

8 Servings

Have dinner ready when you come home with this ultimate, slow-cooker Jambalaya. Featuring chicken, shrimp and smoked sausage, this classic Creole rice dish is perfect for the slow-cooker as all the flavors blend together over time in a marvelous way. As a simple one-pot meal, bring Jambalaya to your next potluck as a crowd-pleasing dish that doesn't skimp on flavor or presentation. Don’t be afraid of making too much because leftover Jambalaya still tastes great warmed up the next day with a splash of your favorite hot sauce.

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 oz.) 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 extralarge shrimp, peeled and deveined
  • 1 3/4 cups long-grain rice
  • Parsley, optional

Nutrition Information

  • calories 457
  • fat 22 g
  • satfat 7 g
  • protein 43 g
  • carbohydrate 19 g
  • fiber 2 g
  • cholesterol 216 mg
  • sodium 621 mg

How to Make It

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

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