Slow Cooker Jambalaya

By zircon50

This delectable, slow-cooked version of a traditional New Orleans-style dish features chicken, kielbasa and shrimp in a bed of rice that's been seasoned with Creole seasoning, green pepper, celery and diced tomato.

Ingredients

• 3 cups Swanson® Chicken Broth or Swanson® Chicken Stock
• 1 tablespoon Creole seasoning
• 1 large green pepper, diced (about 1 1/2 cups)
• 1 large onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 1/2 teaspoon ground black pepper
• 2 large stalks celery, diced (about 1 cup)
• 1 can (about 14 1/2 ounces) diced tomatoes
• 1 pound kielbasa, diced (about 3 cups)
• 3/4 pound skinless, boneless chicken thighs, cut into cubes
• 1 cup uncooked regular long-grain white rice
• 1/2 pound fresh medium shrimp, peeled and deveined

Details

Servings 8
Adapted from campbellskitchen.com

Preparation

Step 1

Stir the broth, Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa and chicken in a 6-quart slow cooker.

Cover and cook on LOW for 7 to 8 hours, or until the chicken is cooked through.

Add the shrimp and rice, and cook for an additional 30 minutes.