Slow Cooker Jambalaya
- Ready In:
- 8hrs 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 large boneless skinless chicken breasts
- 1 bunch celery, chopped
- 1 medium onion, chopped
- 2 green peppers, chopped
- 1 (14 ounce) can chicken broth
- 1 (14 ounce) can diced tomatoes
- 2 teaspoons minced garlic
- 2 teaspoons paprika
- 1⁄2 - 1 teaspoon cayenne pepper
- 1⁄2 - 1 teaspoon Tabasco sauce or 1/2-1 teaspoon hot sauce
- 2 teaspoons basil
- 1 teaspoon parsley
- 1⁄2 lb shrimp, peeled, de-veined with the tails off
directions
- Spray slow cooker with non-stick cooking spray.
- Place chicken in slow cooker.
- Put the rest of the ingredients over chicken.
- Cook on low for 7-8 hours.
- Remove chicken 1/2 hour before serving and shred.
- Put in shrimp (optional) 15-30 minutes before serving (they are done when they are pink).
- Serve over rice.
- For freezing - place all ingredients except shrimp into freezer zip bag and freeze. Thaw overnight in the refrigerator and cook for 8 hours on low.
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