Name: Slow Cooker Chicken Jambalaya
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into chunks; 12 oz andouille sausage, sliced; 1 large onion, diced; 1 green bell pepper, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 (14.5 oz) can diced tomatoes, undrained; 2 cups chicken broth; 1 cup long-grain white rice, rinsed; 2 tbsp Cajun seasoning; 1 tsp dried thyme; 1 bay leaf; Salt and black pepper to taste; 2 green onions, sliced (for garnish)

Description

This Slow Cooker Chicken Jambalaya is packed with bold Cajun flavors and pure comfort, featuring tender chicken, spicy andouille sausage, and a rich tomato-based rice dish that simmers to perfection with minimal effort.

Ingredients

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For the Crust:

1.5 lbs boneless, skinless chicken thighs, cut into chunks
12 oz andouille sausage, sliced
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, undrained
2 cups chicken broth
1 cup long-grain white rice, rinsed
2 tbsp Cajun seasoning
1 tsp dried thyme
1 bay leaf
Salt and black pepper to taste
2 green onions, sliced (for garnish)

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Instructions

1. Prepare the Crust:

In a slow cooker, combine chicken, sausage, onion, bell pepper, celery, garlic, diced tomatoes, chicken broth, Cajun seasoning, thyme, and bay leaf. Stir well.
Cover and cook on low for 6 hours or on high for 3 hours, until chicken is tender and vegetables are soft.
Stir in the rinsed rice, cover, and cook on high for an additional 30-45 minutes, or until rice is cooked through and has absorbed most of the liquid.
Remove the bay leaf, season with salt and black pepper to taste, and garnish with sliced green onions before serving.

Notes

You can customize the seasonings to taste.