Slow Cooker Chicken Jambalaya Recipe is a delicious and spicy dish that combines the flavors of Louisiana-style jambalaya with the convenience of a slow cooker. Here's a recipe that serves 6-8 people:
**Ingredients:**
* 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
* 1 large onion, chopped
* 3 cloves of garlic, minced
* 1 large red bell pepper, chopped
* 1 large can (14.5 oz) of diced tomatoes
* 1 can (15 oz) of kidney beans, drained and rinsed
* 1 tsp of paprika
* 1 tsp of cayenne pepper (optional)
* 1 tsp of dried thyme
* 1 tsp of dried oregano
* Salt and pepper, to taste
* 1/2 cup of uncooked white rice
* 2 tbsp of olive oil
* 2 cups of chicken broth
* 1/4 cup of chopped fresh scallions, for garnish
* Hot sauce (such as Tabasco or Frank's RedHot), for serving (optional)
**Variations:**
* **Spicy Version:** Add more cayenne pepper or use hot sausage instead of chicken.
* **Seafood Version:** Add 1 pound of shrimp, crawfish, or mussels to the pot along with the chicken.
* **Vegetarian Version:** Replace the chicken with 1 cup of cooked sausage (such as andouille or kielbasa) and add more vegetables like zucchini, carrots, or bell peppers.
* **Jerk Chicken Version:** Add 1 tsp of jerk seasoning to the chicken along with the paprika and cayenne pepper.
**Cooking Steps:**
1. **Brown the Chicken:** Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. **Soften the Onions:** Reduce the heat to medium and add the chopped onion to the skillet. Cook until the onions are translucent and starting to caramelize, about 8-10 minutes.
3. **Add the Aromatics:** Add the minced garlic and chopped red bell pepper to the skillet. Cook for 1-2 minutes, until the vegetables are tender.
4. **Add the Tomatoes and Spices:** Add the canned diced tomatoes, paprika, cayenne pepper (if using), thyme, and oregano to the skillet. Stir to combine and cook for 1 minute.
5. **Assemble the Jambalaya:** Add the browned chicken, kidney beans, rice, and chicken broth to the slow cooker. Stir to combine.
6. **Cook the Jambalaya:** Cook the jambalaya on low for 6-8 hours or on high for 3-4 hours.
7. **Garnish and Serve:** Garnish the jambalaya with chopped scallions and serve with hot sauce (if desired).
**Tips and Techniques:**
* **Brown the Chicken:** Browning the chicken before adding it to the slow cooker enhances the flavor and texture of the dish.
* **Soften the Onions:** Caramelizing the onions adds a deep, sweet flavor to the jambalaya.
* **Use Low and Slow:** Cooking the jambalaya on low for a longer period of time allows the flavors to meld together and the rice to cook perfectly.
* **Don't Overcook the Rice:** Check the rice for doneness after 6 hours and adjust the cooking time as needed.
* **Experiment with Spices:** Feel free to adjust the amount of paprika, cayenne pepper, and other spices to suit your taste preferences.
I hope you enjoy this Slow Cooker Chicken Jambalaya Recipe! Let me know if you have any questions or if you'd like any variations or substitutions.
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