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- 1.5 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces - 1 medium onion, diced - 1 green bell pepper, diced - 1 red bell pepper, diced - 3 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes, undrained - 1 cup chicken broth - 2 cups uncooked long-grain rice - 1 tablespoon Cajun seasoning - 1 teaspoon dried oregano - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 1 cup frozen peas - 4 green onions, sliced (for garnish) - Fresh parsley, chopped (for garnish) You can swap chicken thighs for chicken breasts if you prefer. They may be less juicy but will work. If you want a lower-carb option, use cauliflower rice instead of regular rice. For a vegetarian twist, replace chicken broth with vegetable broth and skip the chicken. You can also add tofu for protein. When picking chicken, look for meat with bright color and no weird smells. For the veggies, choose firm peppers and onions with smooth skin. Avoid any with soft spots or blemishes. Fresh garlic should be firm and dry, while tomatoes should feel heavy and firm. Always check the date on canned goods to ensure freshness. Fresh herbs like parsley should look vibrant and not wilted. Start by gathering your ingredients. You need chicken thighs, diced onions, green and red bell peppers, and minced garlic. Cut the chicken into small pieces. Then, dice the onions and bell peppers. This makes it easier to cook and eat. In your slow cooker, combine the chicken pieces, diced onions, green bell pepper, red bell pepper, and minced garlic. Next, add the can of diced tomatoes, chicken broth, and uncooked rice. Don't forget the Cajun seasoning, oregano, cayenne pepper, salt, and pepper. Stir everything well to mix. Cover your slow cooker with its lid. Set it to low heat for six hours or high heat for three hours. This allows the chicken and rice to soak up all the flavors. Check the jambalaya when the time is almost up. Taste it and adjust the seasoning if needed. About 15 minutes before serving, stir in the frozen peas. Cover the slow cooker again. This helps the peas heat up nicely. Once the chicken is cooked through and the rice is tender, turn off the slow cooker. Let it sit for a few minutes. When ready, serve hot. Garnish with sliced green onions and chopped parsley. Enjoy your delicious slow cooker chicken jambalaya! Not all slow cookers heat the same way. Some cook faster than others. If your slow cooker runs hot, check your jambalaya after about two hours on high. If it needs more time, let it go a bit longer. On low heat, you might need the full six hours. Always trust your slow cooker and check for doneness. To make your jambalaya even better, add a splash of hot sauce while it cooks. You can also toss in some chopped fresh herbs, like thyme or basil. If you love garlic, add more! Sautéing the onions and peppers before adding them to the slow cooker brings out great flavors. Just a few extra steps can really boost your dish. If you plan to feed a crowd, double the recipe. Just make sure your slow cooker has enough space. Use two slow cookers if needed. For meal prep, serve the jambalaya in single servings. It heats up well and tastes great later. Store it in airtight containers. This way, you have tasty meals ready to go throughout the week. {{image_2}} You can easily add other proteins to your Slow Cooker Chicken Jambalaya. Shrimp and sausage are great options. Just remember to adjust cooking times. - For Shrimp: Add shrimp in the last 15 minutes of cooking. This keeps them tender and juicy. - For Sausage: Use smoked sausage for a richer flavor. Slice it and add it with the other ingredients at the start. Feel free to mix and match proteins. It keeps the dish exciting and full of flavors. Making a vegetarian or vegan version of jambalaya is simple. You can swap out the chicken and broth for plant-based alternatives. - Use beans: Black beans or kidney beans add protein and heartiness. - Vegetable broth: This replaces chicken broth and adds depth. - Add more veggies: Use zucchini, corn, or mushrooms for added texture and flavor. This way, everyone can enjoy a bowl of delicious jambalaya. Adjusting the spice level of your jambalaya is easy. If you like it hot, add more cayenne pepper. If not, reduce the amount or skip it altogether. - For mild: Use just a pinch of cayenne or none at all. - For medium heat: Stick with the recipe’s cayenne amount. - For extra heat: Add hot sauce or diced jalapeños during cooking. Tailor the spice to your taste. This makes your jambalaya just right for you and your guests. After enjoying your Slow Cooker Chicken Jambalaya, let it cool down. Store it in an airtight container. This keeps it fresh and tasty. You can keep it in the fridge for up to four days. If you want to save it longer, freezing is a great option. To reheat, just scoop out your desired portion. Place it in a microwave-safe bowl. Heat on high for about two to three minutes. Stir halfway through for even warming. If you prefer the stove, warm it in a pot over low heat. Add a splash of broth if it looks dry. Freezing your jambalaya is simple. First, let it cool completely. Then, transfer it to a freezer-safe container or bag. Make sure to remove as much air as possible. It will stay good for about three months. When ready to eat, thaw it in the fridge overnight. Reheat as mentioned above. Enjoy that delicious flavor again! Yes, you can use brown rice. It will change the cooking time. Brown rice takes longer to cook. I recommend cooking it for 1 to 1.5 hours longer. Add extra liquid too. This will help the rice cook well. Slow Cooker Chicken Jambalaya lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and tasty. If you want it to last longer, freeze it instead. You can serve Jambalaya with many sides. Here are a few ideas: - A green salad - Cornbread - Garlic bread - Steamed vegetables Each side adds flavor and balance to the meal. Enjoy your Jambalaya with your favorite choice! In this blog post, we covered the key ingredients for Jambalaya, how to prepare it step by step, and useful tips. You learned about ingredient substitutions, flavor enhancements, and cooking for groups. We also discussed variations, storage practices, and answered common questions. Remember, making Jambalaya is easy and fun. You can adapt it to fit your tastes and needs. Use fresh ingredients, explore flavors, and enjoy a delicious meal that brings everyone together. Happy cooking!

Slow Cooker Chicken Jambalaya

Discover the deliciousness of slow cooker chicken jambalaya! This easy recipe combines tender chicken, colorful bell peppers, and flavorful spices to create a comforting meal that cooks slowly to perfection. With just 15 minutes of prep time, you can set it and forget it until dinnertime. Dive into this mouthwatering dish and bring the taste of New Orleans to your kitchen. Click through to explore the full recipe and make your next meal unforgettable!
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Ingredients
  

1.5 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces

1 medium onion, diced

1 green bell pepper, diced

1 red bell pepper, diced

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, undrained

1 cup chicken broth

2 cups uncooked long-grain rice

1 tablespoon Cajun seasoning

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

1 cup frozen peas

4 green onions, sliced (for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

In the slow cooker, combine the chicken pieces, diced onion, green and red bell peppers, and minced garlic.

    Add the canned diced tomatoes (with juice), chicken broth, uncooked rice, Cajun seasoning, oregano, cayenne pepper, salt, and pepper. Stir well to combine all ingredients.

      Cover the slow cooker and set it to low heat for about 6 hours (or high heat for 3 hours).

        When the cooking time is almost up, taste the jambalaya and adjust the seasoning if needed.

          About 15 minutes before serving, stir in the frozen peas and cover again to allow them to heat through.

            Once the chicken is cooked through and the rice is tender, turn off the slow cooker. Let it sit for a few minutes before serving.

              Serve hot, garnished with sliced green onions and chopped parsley.

                Prep Time: 15 minutes | Total Time: 6 hours 15 minutes | Servings: 6