Slow Cooker Jambalaya

Name: Slow Cooker Jambalaya
Yield: 0
Ingredients: 2 lb chicken thighs halves, skinless and boneless; 1 lb smoked sausage; 1 large onion; 1 large green pepper; 3 stalk(s) celery; 1 can(s) diced tomatoes; 3 clove garlic; 2 c chicken broth; 1 Tbsp creole seasoning; 1 tsp dried thyme; 1 tsp oregano, dried; 1 lb large shrimp, peeled and deveined; 1 3/4 c long-grain rice

By Kathleen Riemer
@darkinsanity

Source: All You

Rating:

★★★★★ 1 vote5

Ingredients

2 lb

chicken thighs halves, skinless and boneless
1 lb

smoked sausage
1 large

onion
1 large

green pepper
3 stalk(s)

celery
1 can(s)

diced tomatoes
3 clove

garlic
2 c

chicken broth
1 Tbsp

creole seasoning
1 tsp

dried thyme
1 tsp

oregano, dried
1 lb

large shrimp, peeled and deveined
1 3/4 c

long-grain rice
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How to Make Slow Cooker Jambalaya

Step-by-Step

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

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About Slow Cooker Jambalaya

Course/Dish: Other Main Dishes

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