This is what we are eating tomorrow. Head over to Sandra’s for Slow Cooking Thursday and see what is in every else’s crock pot!
Printable recipe card for multiple batches of Chicken Jambalaya for the freezer.
Printable freezer labels for Slow Cooker Chicken Jambalaya.
Slow Cooker Chicken Jambalaya
Ingredients
- 1 1/2 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
- 3/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 to 1 teaspoon chili pepper flakes
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 3 bay leaves
Instructions
- In a slow cooker combine all ingredients and mix. Cover. Cook on low for 7 hours or on high for 3 1/2 hours. Discard bay leaves before serving over cooked rice.
- 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.
- To freeze: Place all ingredients into a gallon sized freezer bag. Mix ingredients, remove as much air as possible, seal, label and freeze.
- To serve: Thaw. Pour ingredients into a slow cooker. Cover. Cook on low for 7 hours or on high for 3 1/2 hours. Discard bay leaves before serving over cooked rice.
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