Slow-Cooker Jambalaya

  • 250 mins
  • 12 ingredients

Ingredients

  • Chicken Broth 3 Cups
  • Creole Seasoning 1 Tbsp
  • Bell Pepper, Diced 1-1/2 Cups
  • Onion, Diced 1 Cup
  • Garlic, Minced 2 Cloves
  • Black Pepper 1/2 tsp
  • Celery, Diced 1 Cup
  • Diced Tomatoes 14.5 oz
  • Kielbasa, Diced 3 Cups
  • Uncooked Diced Chicken 1-1/3 Cups
  • Long Grain White Rice, Uncooked 1 Cup
  • Medium Shrimp, Uncooked, Peeled and Deveined 1/2 Lb

UnknownDirections

  1. Stir the broth, Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa and chicken in a 6-quart slow-cooker.
  2. Cover and cook on LOW for 4 hours or until the chicken is cooked through.
  3. Add the rice to the cooker. Cover and cook for 10 minutes or until the rice is cooked through.
  4. Add the shrimp to the cooker. Cover and cook for 10 minutes or until the shrimp is cooked through.

Source: CampbellsKitchen.com

Print Recipe