Slow Cooker Jambalaya
Servings: 8
Ingredients
- 1 lb boneless, skinless chicken breast
- 16 oz smoked turkey sausage, cut into 1/2-inch slices
- 28 oz fire roasted diced tomatoes
- 12 oz pkg frozen vegetable blend (diced onion, bell peppers, and celery)
- 1 cup chicken broth
- 2 cloves garlic, minced
- 2 Tbsp Creole seasoning
- 1 lb raw shrimp, peeled and deveined
- 1 1/2 cups uncooked brown rice
Instructions
- Combine all ingredients except shrimp and rice in a slow cooker.
- Cover, and cook on low 6 hours.
- Remove chicken; shred, and return to slow cooker.
- Cook rice according to package directions.
- Turn slow cooker to high. Add shrimp and cooked rice to slow cooker. Cover and cook an additional 20 minutes until shrimp is pink and cooked through.
- Ladle into bowls to serve.