Slow Cooker Jambalaya

Slow Cooker Jambalaya
  • 3 cups Swanson® Chicken Broth or Swanson® Chicken Stock
  • 1 tablespoon Creole seasoning
  • 1 large green pepper, diced
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground black pepper
  • 2 large stalks celery, diced
  • 1 (14.5 ounce) can diced tomatoes
  • 1 pound kielbasa, diced
  • 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


  1. Stir the broth,Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa, chicken and rice in a 6-quart slow cooker.
  2. Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.
  3. Add the shrimp to the cooker. Cover and cook for 10 minutes or until the shrimp are cooked through.

03/30/2017
Slow Cooker Jambalaya, recipe PT15M PT1H 5 455 calories

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