Slow Cooker Jambalaya
Author: 
 
Ingredients
  • 3 cups Swanson® Chicken Broth or Swanson® Chicken Stock (I like to use the lower sodium version)
  • 1 tablespoon creole seasoning
  • 1 large green pepper, diced (about 1½ cups)
  • 1 large onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • ½ teaspoon ground black pepper
  • 2 stalks celery, diced (about 1 cup)
  • 1 can (about 14.5 ounces) diced tomatoes
  • 1 pound kielbasa, diced (about 3 cups)
  • ¾ pound boneless, skinless chicken thigh, cut into cubes
  • 1 cup uncooked instant long grain white rice
  • ½ pound uncooked medium shrimp, peeled and deveined
Instructions
  1. Stir the broth, Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa, and chicken in a 6-quart slow cooker.
  2. Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.
  3. Add the shrimp and rice to the cooker. Cover and cook for 10 minutes or until the shrimp are cooked through.
Recipe by JOYFUL scribblings at https://www.joyfulscribblings.com/2015/09/slow-cooker-jambalaya/