Ingredients
1 pound boneless, skinless chicken thighs (cut into bite-sized pieces): The main protein for the dish.
1 pound smoked sausage (sliced): Adds a smoky, savory flavor.
1 medium onion (chopped): For depth of flavor.
1 bell pepper (chopped): Adds sweetness and color.
2 cloves garlic (minced): For an aromatic kick.
1 can (14.5 ounces) diced tomatoes (with juice): Provides moisture and acidity.
1 cup long-grain white rice: The base of the dish.
2 cups chicken broth: For cooking the rice and adding flavor.
2 teaspoons Cajun seasoning: For a spicy, authentic flavor.
1 teaspoon dried thyme: For herbal notes.
1 teaspoon paprika: Adds warmth and color.
Salt and pepper: To taste.
1 cup frozen peas: For added sweetness and texture.
Chopped green onions (optional, for garnish): For freshness.
Instructions
Step 1: Prepare the Ingredients
Start by chopping the onion, bell pepper, and garlic. Cut the chicken thighs into bite-sized pieces and slice the smoked sausage.
Step 2: Combine Ingredients in the Slow Cooker
In the slow cooker, combine the chicken, sausage, onion, bell pepper, garlic, diced tomatoes (with juice), long-grain rice, chicken broth, Cajun seasoning, dried thyme, paprika, and a pinch of salt and pepper. Stir to mix all the ingredients thoroughly.
Step 3: Cook the Jambalaya
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the rice is tender.
Step 4: Add the Peas
About 15 minutes before serving, stir in the frozen peas. Cover and continue cooking until the peas are heated through.
Step 5: Serve
Once cooked, give the jambalaya a gentle stir to combine the ingredients. Serve hot, garnished with chopped green onions if desired
- Prep Time: 15
- Cook Time: 6H