Description
A flavorful and hearty slow cooker chicken jambalaya packed with tender chicken, smoky sausage, vegetables, and rice simmered in a rich, spicy tomato sauce. Perfect for an easy and comforting meal.
Ingredients
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
12 ounces smoked sausage, sliced into 1/4-inch rounds
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 medium yellow onion, diced
3 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes with juice
1 cup long grain white rice, rinsed
2 cups chicken broth
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoons olive oil
2 green onions, sliced (for garnish)
1/4 cup fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add the sliced smoked sausage and cook for 3-4 minutes until browned. Remove and set aside.
In the same skillet, add the chicken pieces and cook for 4-5 minutes until lightly browned but not cooked through. Remove and set aside.
Add diced onions, green bell pepper, and red bell pepper to the skillet and sauté for 3-4 minutes until slightly softened.
Add minced garlic and cook for 1 minute until fragrant.
Transfer the sautéed vegetables, browned chicken, and sausage to the slow cooker.
Add the rinsed rice, diced tomatoes with juice, chicken broth, dried thyme, smoked paprika, cayenne pepper, dried oregano, black pepper, and salt to the slow cooker. Stir to combine all ingredients evenly.
Cover and cook on low for 4 to 4 1/2 hours, or until the rice is tender and the chicken is fully cooked.
Stir the jambalaya gently before serving.
Garnish with sliced green onions and chopped fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes