Jambalaya

Jane Whittaker

By
@janenov46

This is one of my go to's.
This is done in the slow cooker and comes from my favorite slow cooker cookbook Mable Hoffman's Crockery Cookery.
I have tweaked it a little to make it a little more spicier and also added some chicken broth to make it a little soupier.


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Rating:

Comments:

Serves:

6

Cook:

5 Hr

Method:

Slow Cooker Crock Pot

Ingredients

1 1/2 lb
boneless skinless chicken breasts, or if you like mixed pieces are fine too.
1 large
onion, diced
1 large
green bell pepper, diced
1 large
carrot, peeled and diced
2
cloves garlic, minced
1 tsp
dried oregano
1 tsp
dried sweet basil
1/2 tsp
salt
1 tsp
black pepper
1 tsp
red pepper flakes, more if you want it hotter.
1 tsp
chili powder
1 can(s)
14 ounce can diced tomatoes
32 oz
chicken broth
1 lb
shrimp, peeled and deveined
2 c
cooked rice

Directions Step-By-Step

1
Cut the chicken into bite sized pieces, or if you are using chicken on the bone, just put it right in the slow cooker.
2
Add everything else except the shrimp and rice.
3
Set the slow cooker for 5 hours.
4
Turn comtrol to high and add shrimp and rice.
5
Cover and cook another 30 minutes or untli the shrimp are pink.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Other Tags: Quick & Easy, Healthy