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Slow Cooker Chicken Jambalaya

A comforting dish of tender chicken, colorful bell peppers, and perfectly cooked rice, infused with aromatic spices—a perfect family meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Creole
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken breast, diced Preferably boneless
  • 1 cup diced bell peppers (red, green, or yellow) Feel free to mix colors
  • 1 cup diced onions
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 cup chicken broth
  • 1 cup uncooked long-grain rice
  • 2 teaspoons Cajun seasoning
  • 1 cup sliced smoked turkey sausage (Halal-friendly) Optional
  • to taste none salt and pepper Adjust to preference
  • none none Green onions for garnish For topping

Method
 

Preparation
  1. Start by dicing the chicken breast, bell peppers, and onions. Mince the garlic and set everything aside.
Combining Ingredients
  1. In your slow cooker, combine the diced chicken, bell peppers, onions, minced garlic, undrained diced tomatoes, chicken broth, uncooked rice, Cajun seasoning, and (if using) the sliced smoked turkey sausage.
Seasoning and Cooking
  1. Add salt and pepper according to your taste preferences. Stir well to combine all the ingredients.
  2. Cover the slow cooker and set it to low for about 6-8 hours or high for about 3-4 hours. You’ll know it’s ready when the chicken is thoroughly cooked and the rice has absorbed all the flavors.
Serving
  1. Fluff with a fork, garnish with green onions, and serve hot. Enjoy!

Notes

For variety, consider adding diced jalapeños or colorful carrots. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for 2 months. Reheat with a splash of chicken broth for moisture.