Slow Cooker Jambalaya
8 servings
Ingredients
3 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1 tablespoon Creole seasoning
1 large green pepper, diced
1 large onion, diced
2 cloves garlic, minced
½ teaspoon ground black pepper
2 large stalks celery, diced
1 (14.5 ounce) can diced tomatoes
1 pound kielbasa, diced
¾ pound skinless, boneless chicken thighs, cut into cubes
1 cup uncooked regular long-grain white rice
½ pound fresh medium shrimp, peeled and deveined
Instructions
Step 1
Stir the broth,Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa, chicken and rice in a 6-quart slow cooker.
Step 2
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.
Step 3
Add the shrimp to the cooker. Cover and cook for 10 minutes or until the shrimp are cooked through.
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