Simple Slow Cooker Jambalaya
Ingredients
- 2 pounds chicken thighs, cut into bite-sized pieces
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 1 pound andouille sausage, sliced
- 2 cups Swanson chicken broth
- 1 (12 ounce) package mirepoix (diced celery, carrots, and onions)
- ½ cup chopped green bell pepper
- 3 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 pound uncooked medium shrimp, peeled and deveined
- 2 cups converted long-grain white rice
- 1 tablespoon chopped fresh parsley (Optional)
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Instructions
- Combine chicken, diced tomatoes, sausage, chicken broth, mirepoix, bell pepper, garlic, Cajun seasoning, thyme, and oregano in a slow cooker; cover. Cook on High until chicken is tender, 4 to 5 hours, stirring occasionally. Stir in rice and shrimp to combine during the last 30 minutes.
- Turn off slow cooker. Let stand, covered, to allow rice to absorb most of the remaining liquid, at least 15 minutes. Garnish with parsley.
Source
Original recipe: View Original