Easy Crockpot Jambalaya
This super easy crockpot jambalaya is both hearty and delicious. Featuring chicken, chorizo, garlic sausage, and smoked ham, this jambalaya is big enough to feed a large crowd.
Ingredients
- 2 lbs Boneless Skinless Chicken Breast, cubed
- 5.2 oz (150 g) Chorizo Sausage, sliced (about ¼" - ½" thick)
- 5.2 oz (150 g) Smoked Garlic Sausage, sliced (about ¼" - ½" thick)
- 10.5 oz (300 g) Smoked Ham, cubed
- 4 Celery Ribs, sliced
- 1 Green Pepper, Diced medium
- 1 Yellow or Orange Pepper, Diced medium
- 1 Yellow Onion, diced
- 4 Garlic Cloves, crushed or minced
- 1-2 tbsp Cajun Seasoning
- 1 tbsp Dried Oregano
- 1 tsp Dried Thyme
- 1/2 - 1 tsp Cayenne Pepper
- 2 Bay Leaves
- 1 1/2 tsp Kosher Salt
- 28 oz (796mL) Canned Diced Tomatoes
- 23 oz (680mL) Tomato Sauce
- 1 cup Chicken Broth
- 2 cups Long Grain Rice, such as Basmati
- 4 cups Chicken Broth or Water (to cook rice)
Instructions
- Add all ingredients, except rice and the 4 cups of chicken broth, to a slow-cooker. Cook for 4 hours on high or 8 hours on low.
- About 45 minutes before the slow cooker is finished, in a medium-large size sauce-pan add rice and the 4 cups of chicken broth, and place over medium-high heat. When it begins to boil, stir it well to ensure no rice is sticking to the bottom, then turn the heat down to low, cover and cook for 12-15 minutes. When finished the rice should be just shy of finished.
- Add the rice to the slow cooker and mix it well to incorporate it, allow the rice to finish and absorb the slow cooker liquid for the last 30 minutes of cooking time on the slow cooker. Serve by itself or with sour cream or hot sauce!