Slow Cooker Jambalaya

Slow Cooker Jambalaya

Yields: 8 servings

Ingredients:

  • 1 pound skinless, boneless chicken breast halves – cut into 1 inch cubes
  • 1 pound chicken sausage, sliced
  • 1 (28 ounce) can diced tomatoes with juice
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 1 cup chopped celery
  • 1 cup chicken broth
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 1 teaspoons Cajun seasoning
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • 1 pound frozen cooked shrimp without tails
  • 1 ½ cups dried whole grain rice

Directions

 Prep:

  1. Label your freezer bag with the name of the meal and cooking instructions.
  2. Add all the ingredients except the shrimp to the freezer bag. Put Shrimp in its own bag next to the Jambalaya.
  3. Remove as much air from the freezer bag as possible, seal and lay flat in the Freezer.

Cooking:

  1. The night before cooking, move frozen bag to your refrigerator to thaw
  2. The morning of cooking, pour contents into crockpot.
  3. Cook on “low” setting for 8 hours.
  4. Stir in the shrimp during the last 30 minutes of cook time.