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Jambalaya for the Crock Pot
At a Glance
- Prep
- 20 minutes
- Cook
- 480 minutes
- Total
- 8 hrs 10 min
- Servings
- 6.00 serving(s)
Categories
- Main dish
Cuisine
- Creole
Cooking Method
- stew
Difficulty
- Easy
Dietary
- Non-Vegetarian
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Jambalaya for the Crock Pot brings together 12 ounces boneless skinless chicken breasts, 1 1/2 cups green peppers, chopped, 1 medium onion, chopped in a practical dish for home cooking. It takes about 8 hrs 10 min to prepare and cook. It makes approximately 6 servings.
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Ingredients
- 12 ounces boneless skinless chicken breasts
- 1 1/2 cups green peppers, chopped
- 1 medium onion, chopped
- 2 celery ribs, sliced
- 4 garlic cloves, minced
- 1 (14 ounce) can whole tomatoes
- 1/3 cup tomato paste
- 1 (10 1/2 ounce) can beef broth
- 1 tablespoon parsley
- 1 1/2 teaspoons basil
- 1/2 teaspoon oregano
- 1 teaspoon Tabasco sauce
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 lb shrimp, shelled
- 3 cups cooked rice
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Instructions
Cut chicken into 1 inch pieces.
Put all ingredients (EXCEPT shrimp and rice) in crock pot.
Cover; cook on low for 8 hours.
Add shrimp the last 20 minutes of cooking.
Stir in rice before serving.
Keep Cooking
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