Description
A flavorful Slow Cooker Chicken Jambalaya that’s easy to prepare, ideal for busy weeknights, offering warmth and comfort in every bite.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into chunks
- 1 medium onion, diced
- 1 bell pepper, diced (any color)
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup chicken broth
- 1 tablespoon cajun seasoning
- 1 teaspoon dried thyme
- 1 cup rice (long-grain or basmati)
- 1 cup frozen peas
- Salt and pepper to taste
- Green onions, sliced for garnish
Instructions
- Place the chicken thighs at the bottom of the slow cooker.
- Add the diced onion, bell pepper, and minced garlic over the chicken.
- Pour in the diced tomatoes along with their juice and the chicken broth.
- Stir in the cajun seasoning, dried thyme, salt, and pepper, ensuring all ingredients are well mixed.
- Layer the rice on top, spreading it evenly without stirring.
- Cover and cook on low for 240-360 minutes, or high for about 120-180 minutes.
- Stir in the frozen peas about 15 minutes before serving.
- Fluff the rice with a fork and garnish with green onions before serving.
Notes
Ensure chicken is evenly cut for uniform cooking. Using low-sodium broth helps control salt content.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Louisiana
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg