Crock Pot Jambalaya
A comforting and hearty dish blending the flavors of Cajun cooking into a slow-cooked meal, featuring chicken, sausage, and a medley of vegetables simmered with spices and rice.
Ingredients
Main Ingredients
- 1 pound chicken thighs, diced Bone-in chicken thighs can be used for more flavor.
- 1 pound smoked sausage, sliced Customizable; other proteins can be used.
- 1 onion, diced
- 1 green bell pepper, diced
- 1 stalk celery, diced
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes Include juice for extra flavor.
- 1 cup chicken broth
- 1 cup long-grain rice
- 2 teaspoons Cajun seasoning Adjust to taste.
- Salt and pepper to taste
- 2 green onions, sliced (for garnish) Added for fresh flavor and color.
Instructions
Preparation
- Gather all ingredients, ensuring that the chicken is diced and the sausage is sliced.
- Add the diced chicken thighs and sliced smoked sausage to the crock pot.
- Toss in the diced onion, green bell pepper, and diced celery.
- Mince the garlic cloves and add them to the pot.
- Add the can of diced tomatoes, including their juice.
- Pour in the chicken broth.
- Add the long-grain rice to the mixture.
- Season with Cajun seasoning, salt, and pepper.
- Stir everything gently with a wooden spoon.
- Cover the crock pot with its lid.
Cooking
- Set the crock pot to low for 6 to 8 hours, or high for 3 to 4 hours.
- When cooking time is up, remove the lid and stir gently.
- Taste and adjust seasonings if necessary.
Serving
- Serve the jambalaya in bowls, garnished with sliced green onions.
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Notes
For more flavor, consider using bone-in chicken thighs. Customize proteins and add extra vegetables like zucchini or okra as desired. Use a slow cooker liner for easier clean-up.