Slow-Cooker Chicken and Sausage Jambalaya

Add something flavorful to your French cuisine night! Serve this chicken and sausage jambalaya dinner slow cooked to perfection. MORE+ LESS-

By Betty Crocker Kitchens

March 16, 2015

large onions, chopped (2 cups)

large green bell pepper, chopped (1 1/2 cups)

medium stalks celery, chopped (1 cup)

2 1/2

pounds boneless, skinless chicken thighs

tablespoon Cajun seasoning

pound fully cooked Polish sausage links, cut into 1 1/2-inch pieces

can (28 ounces) diced tomatoes, undrained

can (14 ounces) chicken broth

package (14 ounces) instant long-grain rice

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1

Place onions, bell pepper and celery in 5- to 6-quart slow cooker. Top with chicken; sprinkle with Cajun seasoning. Top with sausage, tomatoes and broth.
2

Cover and cook on low heat setting 8 to 10 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
3

Gently stir uncooked rice into chicken mixture. Cover and cook on low heat setting about 15 minutes or until rice is tender. Jambalaya will hold on low heat setting up to 1 hour.

Andouille sausage, a spicy smoked sausage, is often used in Cajun cooking. It may be used as a substitute for the Polish sausage in this recipe.
If you prefer more "heat," sprinkle red pepper sauce on this Cajun favorite just before serving. You can also top with fresh parsley for added color.