Slow Cooker Jambalaya Recipe
- Prep time: 15 Minutes
- Cook time: 6 Hours & 45 Minutes
- Total time: 7 Hours
- Serves: 6
Ingredients
- 2 chicken breasts, cubed
- 100 g (3.5 oz) chorizo sausage, sliced
- 1 onion, chopped
- 2 tsp garlic, crushed
- 2 stalks celery, chopped
- 1 large red bell pepper, sliced
- 400 g (14.1 oz) crushed tomatoes
- 1 Tbsp cajun spice
- 1 cup chicken stock
- 1 cup long grain rice
Instructions
- Add all the ingredients except the long grain rice to the slow cooker and mix.
- Cook on low for 6-8 hours.
- Increase the heat to high and add the rice. Cook for 30-45 minutes.
- Season with salt & pepper.
- Serve & Enjoy.
Recipe Tips
- Depending on the slow cooker you’re using, you may find your high heat is slightly different from mine. This heat difference means the rice can cook faster or slower, be sure to keep an eye on it to prevent overcooking or undercooking the rice.
- You can add some shrimp to this jambalaya, make sure you add them at the same time as the rice. This method will stop help prevent the shrimp from overcooking.
- If you’re a bit wary about cooking rice in the slow cooker, then you can always cook it in a rice cooker and mix it into the jambalaya at the end of cooking.
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