Slow Cooker Jambalaya
Sub in an equal amount and cook until heated through.
Recipe Summary Slow Cooker Jambalaya
This delectable, slow-cooked version of a traditional New Orleans-style dish features chicken, kielbasa and shrimp in a bed of rice that's been seasoned with Creole seasoning, green pepper, celery and diced tomato.
Ingredients | Slow Cooker Recipes With Chicken Broth3 cups Swanson® Chicken Broth or Swanson® Chicken Stock1 tablespoon Creole seasoning1 large green pepper, diced1 large onion, diced2 cloves garlic, minced½ teaspoon ground black pepper2 large stalks celery, diced1 (14.5 ounce) can diced tomatoes1 pound kielbasa, diced¾ pound skinless, boneless chicken thighs, cut into cubes1 cup uncooked regular long-grain white rice½ pound fresh medium shrimp, peeled and deveinedDirectionsStir the broth,Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa, chicken and rice in a 6-quart slow cooker.Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.Add the shrimp to the cooker. Cover and cook for 10 minutes or until the shrimp are cooked through.Recipe Tips:Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.Info | Slow Cooker Recipes With Chicken Brothprep:
15 mins
cook:
7 hrs 10 mins
total:
7 hrs 25 mins
Servings:
8
Yield:
8 servings
TAG : Slow Cooker JambalayaTrusted Brands: Recipes and Tips, Swanson®,