Category: Crockpot

Crockpot Chicken Sausage Jambalaya is a great, hearty, spicy dish that’s always a family favorite. It’s packed with vegetables, rice, and plenty of meat.

Don’t forget that great, complex creole flavor from the seasoning that really is the heart of this dish.

Traditionally, Jambalaya is made in a Dutch oven and cooked for a long simmer.

Using a slow cooker just felt natural. From there, we looked at the right type of sausage to use, and after a few taste tests decided on andouille. If you can’t find any, you can substitute with chorizo, or even kielbasa.

Look in the spice aisle of your market for Cajun seasoning, or make your own from the recipe below.

Either way, you will keep using it as often as you get requests to make this crock pot favorite.

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Crockpot Chicken Sausage Jambalaya

Prep Time

30 mins

Cook Time

8 hrs

Total Time

8 hrs 30 mins

 

A super great complete meal Cajun dish.

Course: Main Course

Cuisine: Cajun

Keyword: Crockpot Chicken Sausage Jambalaya

Servings: 6

Calories: 405 kcal

Ingredients

• 1 pound boneless skinless chicken breasts cut into 1-inch cubes
• 1 pound Andouille sausage sliced 1-inch thick
• 1 pound medium sized shrimp cleaned and without tails
• 1 can 28 ounces diced tomatoes, drained
• 1 large yellow onion chopped
• 1 large green bell pepper chopped in 1-inch pieces
• 1 cup celery chopped
• 1 cup chicken broth
• 1 teaspoon kosher salt
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons Cajun seasoning purchased or your own
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme

Instructions

1. Whisk together the diced tomatoes, the chicken stock and all the dried herbs and spices.
2. Put the cubes of chicken in the bottom of the crockpot. Add the Andouille sausage, and then the vegetables.
3. Pour the tomato broth mixture over the other ingredients, cover the crockpot and cook on low for 7 to 8 hours. Add the shrimp during the last 15 minutes of cooking, unless they are frozen, then they should be added during the last 30 minutes of cooking.
4. Serve the jambalaya over hot cooked rice.
5. If you can't get the Andouille, try using another firm, spicy sausage, like an Italian, or chorizo.

Make this recipe for Cajun seasoning and keep it in a tightly covered container.

Cajun Seasoning Crockpot Chicken Sausage Jambalaya

1/4 cup paprika
4 teaspoons onion powder
4 teaspoons granulated garlic (or garlic powder)
4 teaspoons kosher salt
4 teaspoons cayenne pepper
1 tablespoon white pepper
1 tablespoon black pepper
1 tablespoon dried basil, crushed
1 tablespoon dried oregano, crushed
1 tablespoon dried thyme, crushed
2 teaspoons dry mustard
1 tablespoon sugar
1 tablespoon chili powder

Mix all ingredients together thoroughly. Keep in a covered container.

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Crock Pot Taco Soup

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This Chicken Rice Crock Pot Recipe makes a filling and nutritious soup. Simmer chicken breasts with wild and regular rice with crunchy celery and onions.

The chicken breasts are cut into bite-sized pieces, so no need for forks and knives.

This makes a terrific pot-luck or buffet dish. A soup this hearty with just a simple salad may be all that guests needs for a perfect work-day ending.

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Slow-Simmered Chicken Rice Crock Pot Recipe

Ingredients

• 1 pound boneless skinless chicken breasts
• 1/2 cup wild rice
• 1/2 cup regular long grain rice
• cooking spray
• 1 1/2 quarts chicken broth
• 3 stalks celery chopped
• 1 large onion chopped
• 2 teaspoons dried thyme
• 1/2 teaspoon crushed red chili
• kosher salt and ground black pepper

Instructions

1. Season the chicken breasts with the kosher salt and black pepper, and then cut them in bite-sized pieces.
2. Turn the crock pot on high and spray the bottom with several spritzes of cooking spray. Add the wild and regular rice, stir to coat all the grains, and cover the pot, stirring occasionally. Cook for about 15 minutes.
3. When the rice has browned a little, and the chicken and turn the heat to low.
4. Whisk together the chicken broth with the celery, onion, dried thyme and crushed red chili. Pour over the chicken and rice, cover the pot, and cook on low for 7 to 8 hours.

Food For Thought – Add a few garnishes to the finished soup to make it really special. A dollop of sour cream and a sprinkling of chopped chives or scallions would be perfect.

You can use your imagination for additions to this soup. Make it your recipe!

Good To Know – You can use all regular rice or all wild rice. Just make sure you have enough broth to make this a soup, not a stew.

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Chicken Cacciatore Slow Cooker Style! Traditional chicken cacciatore is simmered for long hours in tomato, mushrooms and onions. You can achieve the same results with a fraction of the prep time by using a slow cooker to gently release all the good flavors of this classic chicken stew.

Although chicken cacciatore is perfect served with nothing more than lots of warm bread to sop up the juices, we like it served over thin spaghetti or angel hair pasta.

Leftovers are great reheated.

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Chicken Cacciatore Slow Cooker Style

Ingredients

• 6 boneless skinless chicken breasts
• 1 jar 28 ounce marinara sauce
• 2 medium green bell peppers
• 1/2 pound fresh mushrooms
• 1 large onion chopped
• 3 cloves garlic minced
• kosher salt and ground black pepper

Instructions

1. Season the chicken breasts with the kosher salt and ground pepper. Layer them in the bottom of a slow cooker.
2. Seed and chop the green bell peppers. Take the stems off the fresh mushrooms and quarter the caps.
3. Sprinkle the chopped pepper, onions, mushrooms and garlic over the seasoned chicken breasts. Pour in the marinara sauce.
4. Cook on low for 6 hours.

Good To Know – Because of the slow and gentle cooking, it’s ok to use frozen chicken breasts if you’ve forgotten to thaw them out.

Food For Thought – Spice things up a little with crushed red chili and dried oregano. Add 1/4 cup of freshly chopped parsley after you’ve plated the chicken just before serving.

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This Chicken and Rice Crock Pot Recipe is a quick and easy mid-week dinner with a citrus kick. Fresh squeezed lime juice is poured over skinless chicken breasts and simmered with spices and instant rice.

Really try to use fresh limes, it makes such a difference over anything bottled or canned. You should get about a half dozen limes – whatever is leftover can go into the mojitos!

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Chicken and Rice Crock Pot Recipe with Lime

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts
• 2 cups uncooked instant rice
• 2 cups chicken broth
• 1/3 cup fresh squeezed lime juice
• 1 clove garlic minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 tablespoon dried onion
• 2 tablespoons unsalted butter melted
• kosher salt and ground black pepper

Instructions

1. Season the chicken breasts with the kosher salt and black pepper. Lay them in the bottom of a crock pot.
2. Whisk together the lime juice with the dried thyme, dried oregano and dried onion. Add the minced clove of garlic, then whisk in the melted butter. Pour this mixture over the chicken breasts.
3. Turn the crock pot to high and cover the pot. Let the chicken begin to simmer in the lime juice and butter, about 30 minutes, then add the chicken broth and reduce the temperature to low.
4. Cook for 6 to 7 hours. Add the 2 cups of instant rice during the last 15 minutes of cooking time.

Food For Thought – If you want to use regular long grain white or brown rice, add it when you have 1 hour of cooking time left. You will need to turn the temperature to high and increase the amount of chicken broth by 2 cups.

Good To Know – If you would like this chicken and rice to cook a little faster and be a little drier, increase the temperature to high and cook for 4 to 5 hours.

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