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Per serving
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- 1
Load the slow cooker
In a 5-quart slow cooker, combine the diced tomatoes with their juices, the broth, and the tomato paste. Chop the celery, green peppers, and onion, and mince the garlic, then stir them in along with the parsley, basil, oregano, salt, cayenne, and hot pepper sauce. Cut the chicken into 1-inch cubes and slice the smoked sausage into 1/4-inch half-moons, then stir both into the pot. No need to sear first — raw chicken cooks safely in the slow cooker.
- 2
Slow-cook
Cover and cook on low for 4 to 6 hours, until the chicken is cooked through and no longer pink.
- 3
Add the shrimp
Peel and devein the shrimp, then stir them into the pot. Cover and cook 15 to 30 minutes longer, just until the shrimp turn pink. Don't let them go past that or they'll turn rubbery.
- 4
Serve
Cook the rice separately according to package directions and serve the jambalaya spooned over the hot rice.
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Slow Cooker Chicken and Sausage Jambalaya
Created by: SundayPrepCo
Ingredients
- 14 1/2 oz diced tomatoes
- 14 1/2 oz chicken broth
- 6 oz tomato paste
- 3 celery ribs
- 2 green peppers
- 1 onion
- 5 garlic cloves
- 3 tsp dried parsley
- 2 tsp dried basil
- 1 1/2 tsp dried oregano
- 1 1/4 tsp salt
- 1/2 tsp cayenne pepper
- 1/2 tsp hot pepper sauce
- 1 lb boneless skinless chicken breasts
- 1 lb smoked sausage
- 1/2 lb shrimp
- rice
Instructions
- Load the slow cookerIn a 5-quart slow cooker, combine the diced tomatoes with their juices, the broth, and the tomato paste. Chop the celery, green peppers, and onion, and mince the garlic, then stir them in along with the parsley, basil, oregano, salt, cayenne, and hot pepper sauce. Cut the chicken into 1-inch cubes and slice the smoked sausage into 1/4-inch half-moons, then stir both into the pot. No need to sear first — raw chicken cooks safely in the slow cooker.
- Slow-cookCover and cook on low for 4 to 6 hours, until the chicken is cooked through and no longer pink.
- Add the shrimpPeel and devein the shrimp, then stir them into the pot. Cover and cook 15 to 30 minutes longer, just until the shrimp turn pink. Don't let them go past that or they'll turn rubbery.
- ServeCook the rice separately according to package directions and serve the jambalaya spooned over the hot rice.