Finely dice the celery, onion, and bell pepper.
Mince the garlic. Add the celery, onion, bell
pepper, and garlic to the bottom of a 5 quart
or larger slow cooker.
Slice the smoked sausage into rounds or half
moons and add them to the slow cooker, along
with the chicken thighs, oregano, thyme,
paprika, cayenne, and freshly cracked pepper.
Pour the diced tomatoes and all their juices
over the meat and spices in the slow cooker.
Add the chicken broth and a handful of chopped
fresh parsley. Stir briefly.
Place the lid on the slow cooker, turn the heat
on to high, and cook for four hours.
After four hours, the liquid in the slow cooker
should be boiling. Carefully remove the chicken
thighs, making sure to replace the lid quickly,
shred the meat, and stir it back into the pot
along with the uncooked rice. Replace the lid
and let it continue to cook on high for 20-25
minutes, or until the rice has absorbed most of
the liquid.
Remove the lid, test the rice to make sure it's
tender, then stir to fluff the ingredients.
Sprinkle the sliced green onions over top, then
serve.
PREP TIME
15 mins
COOK TIME
4 hours 30 mins
TOTAL TIME
4 hours 45 mins
Serves- 8 (about 10 cups)
Originally Submitted
12/28/2016
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