Slow Cooker Chicken Jambalaya
 
 
Author:
Recipe type: gluten free, dairy free, gfcf, chicken & turkey, slow cooker
Serves: 8
Ingredients
  • 1½ pounds boneless skinless chicken breasts or thighs (I prefer thighs), cut into 1-inch cubes
  • 14 oz. gluten/dairy free kielbasa or smoked sausage, sliced (preferably nitrate free)
  • 1 – 28 oz. fire roasted diced tomatoes
  • 2 medium onions, diced
  • 2 green bell peppers, seeded and diced
  • 2 stalks celery, diced
  • 1 cup gluten free chicken broth
  • 3 garlic cloves, minced
  • 4 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • ¾ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ to 1 teaspoon chili pepper flakes
  • ¼ teaspoon onion powder
  • ¼ teaspoon black pepper
  • 3 bay leaves
Instructions
  1. In a slow cooker combine all ingredients and mix. Cover. Cook on low for 7 hours or on high for 3½ hours. Discard bay leaves before serving over cooked rice.
  2. Optional: You can stir in 1 pound of frozen, peeled and cooked shrimp that have been thawed about 15 minutes before the end of cooking time. Serve when shrimp is heated through.
  3. To freeze: Place all ingredients into a gallon sized freezer bag. Mix ingredients, remove as much air as possible, seal, label and freeze.
  4. To serve: Thaw. Pour ingredients into a slow cooker. Cover. Cook on low for 7 hours or on high for 3½ hours. Discard bay leaves before serving over cooked rice.
Recipe by Angela's Kitchen at http://angelaskitchen.com/2008/12/11/slow-cooking-thursday-chicken-jambalaya/