Description
A comforting slow-cooked jambalaya with tender chicken, smoky sausage, and flavorful rice; perfect for busy weeknights.
Ingredients
- 1 lb chicken breast, diced
- 1 lb smoked sausage (andouille or kielbasa), sliced
- 1 cup onion, diced
- 1 cup bell pepper, diced
- 1 cup celery, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 cups chicken broth (low-sodium preferred)
- 2 cups uncooked long-grain white rice
- 1 tablespoon Cajun seasoning
- Salt and pepper to taste
- Green onions, thinly sliced, for garnish
Instructions
- Prep the ingredients: Dice the chicken, slice the sausage, dice the onion, bell pepper, and celery, and mince the garlic.
- Build the pot: Place chicken and sausage in the Crock Pot. Scatter onion, bell pepper, celery, and garlic over the meat.
- Add liquid and rice: Pour tomatoes and chicken broth over contents. Add the rice, Cajun seasoning, salt, and pepper. Stir gently to combine.
- Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours. Ensure the chicken reaches 165°F (74°C).
- Finish and serve: Stir jambalaya and adjust seasoning. Serve topped with green onions.
Notes
For more flavor, consider searing the chicken and sausage before adding to the slow cooker. Adjust the seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cajun