Crock Pot Chicken Jambalaya Recipes

Steps:

• In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
• Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Steps:

• Cut chicken into 1 inch pieces.
• Put all ingredients (EXCEPT shrimp and rice) in crock pot.
• Cover; cook on low for 8 hours.
• Add shrimp the last 20 minutes of cooking.
• Stir in rice before serving.

Steps:

• Mix all ingredients except shrimp in slow cooker.
• Cover and cook on Low setting for 7 to 8 hours (or High setting for 3 to 4 hours), or until vegetables are tender.
• Stir in shrimp; cover and cook on Low setting about 1 hour or until shrimp are pink and firm.
• Serve with rice.

Steps:

• Cut chicken into 1/2-inch strips.
• Place frozen vegetables in a 3-1/2- or 4-quart slow cooker and top with chicken strips and turkey sausage.
• Add water, undrained tomatoes, and seasoning packet from rice.
• Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
• Stir in rice.
• Cover and cook about 45 minutes more (if using low-heat setting, turn to high-heat setting), or until most of the liquid is absorbed and the rice is tender.

Steps:

• In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
• Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

Steps:

• In a skillet, heat oil over medium high heat. Add sausage and cook, breaking up with a spoon, until no longer pink. Transfer to slow cooker stoneware with a slotted spoon. In same pan, lightly brown chicken and transfer to stoneware with a slotted spoon.
• Drain off all but 1 tablespoons fat in pan. Reduce heat to medium. Add onions and celery and cook, stirring, until softened. Add garlic, salt, pepper, thyme and oregano and cook, stirring, for 1 minute.
• Add bay leaf, chicken stock, tomatoes and Worcestershire sauce and bring to a boil. Transfer to slow cooker. Add rice and stir. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Add shrimp and hot pepper, if using. Cover and cook on HIGH for 15 to 20 minutes or until shrimp are heated through. Discard bay leaf and serve. Serves 6 to 8.
• TIP:.
• For a more authentic Jambalaya, substitute thinly sliced andouille, a Louisiana smoked sausage, for the hot Italian sausage. Since andouille is quite strongly flavored, use only 1/2 lb. Add along with the chicken, without browning.
• Large cans of tomatoes come in 28 oz. (796 mL) and 35 oz (980 mL). In this recipe use the 28 oz. (796 mL) size. If you are using the 35 oz. (980 mL) size, drain off 1 cup liquid before adding to recipe.
• To cook shrimp, immerse shrimp, in shells, in a large pot of boiling salted water. Cook over HIGH heat, until the shells turn pink, about 2 to 3 minutes. Allow to cool, then peel and devein.
• The 150 best Slow Cooker recipes Judith Finlayson.