Slow Cooker Jambalaya

Slow Cooker Jambalaya is food for the soul, warming you up on a cooler fall day or putting a little pep in your step during warmer weather!

Cooking the rice in advance makes this meal extremely hands-off. You can use precooked rice packs, or you can use this opportunity to make a whole batch of rice and keep the leftovers for lunches. Grabbing these moments to batch cook without any extra effort is an extremely easy way to add more homecooked, whole food meals to your day.

I don't think I pronounce this correctly, but I can really eat a lot of it –Howard M.

Slow Cooker Jambalaya

Ingredients

• 1 pound of boneless chicken breast, cubed

• 1 pound smoked kielbasa, chopped into bite sized pieces

• 1 cup chicken stock, with extra to add if needed

• 2 green bell peppers, chopped

• 1 yellow onion, chopped

• 2 celery ribs, chopped

• 3 garlic cloves, minced or pressed

• 1 tablespoon Creole seasoning

• 1 teaspoon Old Bay seasoning

• 1 pound raw shrimp, peeled

• 6 cups cooked rice

• freshly ground pepper to taste

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Directions

Utilities: Slow cooker

1. Add everything EXCEPT the shrimp and rice to the slow cooker. Cook on low about 4 hours, or until the chicken is mostly tender.

2. Add in the rice and shrimp and stir. Continue cooking for about 15-20 minutes (depending on the size of the shrimp), or until the shrimp is all cooked through. Add a little more chicken stock if the rice seems dry.

3. Serve hot, with extra black pepper to taste.