Slow Cooker Chicken Jambalaya
2022-12-12- Cuisine: Creole
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 5:00 h
- Ready In: 5:10 h
Average Member Rating
(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
381.5 -
Carbohydrates
24.6 g -
Cholesterol
146.4 mg -
Fat
16.4 g -
Fiber
2.0 g -
Protein
32.8 g -
Saturated Fat
5.2 g -
Serving Size
1 -
Sodium
907.2 mg -
Sugar
5.1 g -
Trans Fat
0 g -
Unsaturated Fat
2.2 g -
Potassium
717.1 mg
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 the remaining 1 tablespoon of olive oil. Add cubed chicken and fry gently until lightly browned. Transfer fried chicken to a 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 the slow cooker, and cook on a 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 a high-heat setting for a further 45 minutes hour or until rice is almost tender and chicken stock has been absorbed. Add a little water if the mixture is too dry.
Step 5
Stir in chorizo, cover, and cook on a 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 the 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.