Thursday, November 10, 2011

Slow Cooker Jambalaya

Slow Cooker Jambalaya
Adapted from: Plain Chicken

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound smoked sausage, sliced
1 (28 ounce) can diced tomatoes with juice
3 Tbsp dried minced onion flakes
1 medium green bell pepper (diced)
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 tsp minced garlic
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper (I left this out, but if you like spicy - go for it)
1/2 teaspoon dried thyme
white rice or instant rice

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, bell pepper, garlic, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. 

I sometimes do this the night before and put it in the fridge.  Just pop it in the slow cooker in the morning before you leave for the day... or just for ease of prep. For me it helps to not have to spend some of nap time putting the meal together - I can just throw it in there the night before. Win!

Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. You can mix in the cooked rice about 15 minutes before serving - or we like to just put the rice in the bottom of our bowl and spoon the Jambalaya on top.
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