Slow Cooker Chicken Jambalaya

Slow cooker chicken Jambalaya. Chicken breasts with spices, chorizo sausages, and rice cooked in a slow cooker. Very delicious. #slowcooker #crockpot #chicken #jambalaya #dinner
  • Yield: 6 servings
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 5:00 h
  • Ready In: 5:10 h

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Nutritional Info

This information is per serving.

  • Calories

    381.5
  • Fat

    16.4 g
  • Saturated Fat

    5.2 g
  • Polyunsaturated Fat

    2.2 g
  • Cholesterol

    146.4 mg
  • Sodium

    907.2 mg
  • Potassium

    717.1 mg
  • Carbohydrate

    24.6 g
  • Fiber

    2.0 g
  • Sugars

    5.1 g
  • Protein

    32.8 g

Slow cooker chicken Jambalaya. Chicken breasts with spices, chorizo sausages, and rice cooked in a slow cooker. Very delicious. I used homemade chicken stock to make this recipe. You may also like Slow Cooker Lemon Chicken Breasts or Slow Cooker Lemon-Garlic Chicken

Slow Cooker Chicken Jambalaya

Ingredients

  • 1/2 pound (240 g) skinless and boneless chicken breasts, cubed
  • 6 oz (180 g) raw smoked bacon, fat trimmed and cubed
  • 2 tablespoons olive oil
  • 1 large yellow onion, peeled and chopped
  • 2 garlic cloves, peeled and crushed
  • 2 sticks celery, diced
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon mild chili powder
  • 1/2 teaspoon freshly ground ginger
  • 2 teaspoons tomato puree
  • 2 dashes of Tabasco sauce
  • 3 cups (750 ml) boiling chicken stock
  • 10 oz (300 g) easy-cook rice
  • 4 oz (120 g) cooked chorizo sausages, sliced
  • 2 tablespoons chopped fresh parsley
  • salt and freshly ground black pepper,to taste

Method

Step 1

In a saucepan,heat 1 tablespoon olive oil. Add onion and fry,stirring, for about 5 minutes. Stir in crushed garlic,celery,thyme,chili powder and ginger and cook for a further 1 minute. Transfer mixture to slow cooker.

Step 2

In the same saucepan,heat remaining 1 tablespoon olive oil. Add cubed chicken and fry gently until lightly browned. Transfer fried chicken to slow cooker together with bacon cubes.

Step 3

In a mixing bowl,combine tomato puree,Tabasco sauce and chicken stock. Whisk well and pour mixture into slow cooker. Mix well,cover slow cooker and cook on high-heat setting for 1 ½ hours.

Step 4

Sprinkle easy-cook rice into the slow cooker and stir to mix. Cover and cook on high-heat setting for a further 45 minutes-1 hour or until rice almost tender and chicken stock has been absorbed. Add a little water if mixture is too dry.

Step 5

Stir in chorizo,cover and cook on high-heat setting for a further 15 minutes. Stir in chopped fresh parsley and season with salt and black pepper. Stir again and turn off slow cooker. Leave for 10 minutes,then,using a fork,stir to fluff up the rice.

Step 6

Serve garnished with fresh parsley or chopped green onions.

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