Chicken and Sausage Jambalaya for the Slow Cooker

Chicken and Sausage Jambalaya
  • Yield: 12 servings


2pounds boneless, skinless chicken thighs, roughly chopped
1 (16-ounce) package smoked sausage or kielbasa, roughly chopped
2medium yellow onions, diced
1/2bunch green onions, chopped (white and green parts)
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
3 garlic cloves, minced
1 (28-ounce) can diced tomatoes
2cups reduced-sodium chicken broth
1tablespoon Toney Chachere's Original Creole Seasoning
1 1/2cups long-grain rice
Fresh parsley, chopped (optional)


  1. To prepare for the freezer: Place chicken and sausage in a large freezer bag. Place remaining ingredients, except rice and parsley, in another large bag. Place rice and a copy of this recipe in a small plastic bag. Label bags and tape together. Place in freezer.
  2. To cook: Remove bags from freezer and let thaw about 30 minutes. Empty the 2 large bags into a 6-quart slow cooker; cover and cook on LOW 8 hours. Add rice during the last hour of cooking. Spoon into bowls and top with fresh parsley, if using. Makes 5 quarts.
—Recipe by Karry Hosford

Nutritional Info *per serving

  • Calories 370
  • Fat 18g
  • Cholesterol 130mg
  • Sodium 870mg
  • Carbohydrate 26g
  • Fiber 1g
  • Protein 25g
%d bloggers like this: