Slow Cooker Smoked Sausage & Chicken Jambalaya
A hearty and flavorful slow cooker jambalaya featuring smoked sausage and tender chicken thighs, simmered with tomatoes and rice. This dish is perfect for a comforting weeknight meal.
4 hrs 45 mins
6 servings
Ingredients
- ¾ pound Chicken Thigh (Boneless Skinless)
- 9 ounces Smoked Sausage
- 2 ¼ stalks of Celery
- 1 ½ cloves of Garlic
- ¾ Green Bell Pepper
- ¼ cup + 2 tablespoons Parsley (Fresh)
- 2 Scallions
- ¾ (14.5 oz) can of Tomatoes Diced (Canned)
- ¾ Yellow Onion
- 1 ½ cups Long Grain White Rice
- 1 ½ cups Chicken Broth/Stock
- ⅜ teaspoon Black Pepper
- ⅜ teaspoon Cayenne Pepper
- ¾ teaspoon Dried Oregano
- ¾ teaspoon Dried Thyme
- 1 teaspoon Paprika (Smoked)
Directions
- Prepare ingredients: Finely dice the celery, yellow onion, and green bell pepper. Mince the garlic. Cube the chicken thighs.
- Add the celery, onion, bell pepper, and garlic to the bottom of a 5 quart or larger slow cooker.
- Add the sliced smoked sausage, along with the cubed chicken thighs, dried oregano, dried thyme, smoked paprika, cayenne pepper, and black pepper.
- Pour the diced tomatoes and all their juices over the meat and spices in the slow cooker. Add the chicken broth and the chopped fresh parsley. Stir briefly.
- Place the lid on the slow cooker, turn the heat to high, and cook for four hours.
- After four hours, the liquid in the slow cooker should be boiling. Remove the lid and add the long grain white rice, making sure it is fully submerged. Replace the lid quickly and set the slow cooker back to high.
- Let it continue to cook on high for 20-25 minutes, or until the rice has absorbed most of the liquid.
- Remove the lid, test the rice to make sure it’s tender, then stir to fluff the ingredients (don't stir too vigorously or the rice will become gummy). Sprinkle the sliced green onions over top, then serve.
