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Slow-Cooker Chicken and Sausage Jambalaya
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Prep Time:
15 minutes
Total Time:
8 hours 30 minutes
Elevate your French dinner with a savory slow-cooked chicken and sausage jambalaya.
Ingredients:
  • 2 large onions, chopped (2 cups)
  • 1 large green bell pepper, chopped (1 1/2 cups)
  • 2 medium stalks celery, chopped (1 cup)
  • 2 1/2 pounds boneless, skinless chicken thighs
  • 1 tablespoon Cajun seasoning
  • 1 pound fully cooked Polish sausage links, cut into 1 1/2-inch pieces
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (14 ounces) chicken broth
  • 1 package (14 ounces) instant long-grain rice
Instructions:
  • In a 5- to 6-quart slow cooker, layer onions, bell pepper, and celery. Add chicken on top and season with Cajun seasoning. Finish with sausage, tomatoes, and broth.
  • Slow cook covered for 8 to 10 hours until chicken juices run clear when thickest pieces are cut.
  • Fold uncooked rice into the flavorful chicken mixture, letting it simmer on low heat for about 15 minutes or until the rice is tender. The jambalaya can stay warm on low heat for up to 1 hour.

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