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For a tasty Slow Cooker Chicken Jambalaya, you will need: - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1 medium onion, finely diced - 1 green bell pepper, finely diced - 1 red bell pepper, finely diced - 3 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes, undrained - 1 cup low-sodium chicken broth - 2 cups uncooked long-grain rice - 1 tablespoon Cajun seasoning - 1 teaspoon dried oregano - 1/2 teaspoon cayenne pepper (adjust according to heat preference) - Salt and black pepper, to taste - 1 cup frozen peas The chicken thighs bring a rich flavor. The diced peppers and onion add sweetness. Garlic gives depth, while tomatoes keep things moist. Rice absorbs all the lovely juices, making each bite hearty. To make your dish even better, consider these garnishes: - 4 green onions, thinly sliced (for garnish) - Fresh parsley, chopped (for garnish) You can also add more ingredients. Try sliced sausage or cooked shrimp for extra protein. Add more veggies like zucchini or corn for color and crunch. Spices are key to great jambalaya. The Cajun seasoning gives warmth and depth. Dried oregano adds a mild, herby taste. Cayenne pepper lets you control the heat level. Be sure to taste as you cook. Adjust the salt and pepper to make the dish perfect for you. If you love spice, feel free to add more cayenne! This way, you make the jambalaya your own. Start by cutting 1.5 lbs of boneless, skinless chicken thighs into bite-sized pieces. This makes them easy to eat and cook. Next, finely dice one medium onion, one green bell pepper, and one red bell pepper. The colors add a nice touch and flavor. Mince three cloves of garlic to give your dish a rich aroma. In your slow cooker, mix the chicken, onion, and both bell peppers. Add the minced garlic next. Pour in one can of undrained diced tomatoes and one cup of low-sodium chicken broth. This keeps the dish moist and flavorful. Then, stir in two cups of uncooked long-grain rice. For spice, add one tablespoon of Cajun seasoning, one teaspoon of dried oregano, and half a teaspoon of cayenne pepper. Adjust the cayenne based on how spicy you like it. Season with salt and black pepper to taste. Stir everything well to blend the flavors. Cover your slow cooker with a lid. Set it to low heat for about six hours. If you need it done quicker, set it to high heat for around three hours. Near the end, taste the jambalaya. Adjust the seasoning if needed. About 15 minutes before serving, add one cup of frozen peas to the cooker. This adds color and texture. Once the chicken is cooked and the rice has absorbed all the liquid, turn off the slow cooker. Let it sit for a few minutes to enhance the flavors. To make your jambalaya burst with flavor, start with good ingredients. Use fresh vegetables like onion and bell peppers. They add depth and sweetness. The Cajun seasoning is key; it gives the dish its signature taste. You can adjust the cayenne pepper for more heat. If you want a smoky flavor, consider adding a bit of smoked paprika. Always check the seasoning before serving. A little salt can brighten up the dish. One common mistake is cooking the rice for too long. This can make it mushy. Stick to the cooking times in the recipe. Another mistake is not tasting as you go. Always taste your dish to adjust flavors. Be careful with salt; the broth may add enough. Adding peas too early can make them lose their color. Stir them in just before serving for a pop of green. If you have a large group, you can easily scale this recipe. Double the ingredients, but keep the cooking time the same. The slow cooker can handle larger amounts. Just make sure not to overfill it. Leave some space at the top for steam. You can also serve jambalaya with sides like cornbread or salad to round out the meal. {{image_4}} You can easily swap chicken for shrimp or sausage. If using shrimp, add them in the last 15 minutes. This keeps the shrimp tender and juicy. For sausage, slice it up and add it with the chicken. Andouille sausage gives a nice kick. You can mix and match proteins to suit your taste. To make a vegetarian or vegan jambalaya, skip the chicken. Use vegetable broth instead of chicken broth. Add more veggies, like zucchini or mushrooms, for depth. You can also add beans for protein. Try chickpeas or black beans for a hearty touch. To adjust the heat, play with the cayenne pepper. Add less for a milder dish. If you want more heat, add a bit more. You can also include hot sauce when serving. This lets everyone customize their heat level. Don’t forget fresh herbs for flavor without extra spice! Keep your leftover jambalaya in an airtight container. This keeps the meal fresh. Make sure it cools down to room temperature first. Store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. When you're ready to eat, take out your jambalaya. You can reheat it in a pot over medium heat. Stir it often. Add a splash of chicken broth if it seems too dry. You can also use a microwave. Heat it in a microwave-safe bowl for about two to three minutes. Stir halfway through to heat evenly. To freeze your jambalaya, let it cool completely. Then, place it in a freezer-safe container. You can also use freezer bags for easy storage. Remove as much air as possible before sealing. This helps prevent freezer burn. Jambalaya can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight before reheating. Yes, you can use brown rice. It will take longer to cook. Brown rice needs about 1.5 times more liquid than white rice. If you switch to brown rice, add more chicken broth. Also, increase the cooking time to about 7 to 8 hours on low or 4 to 5 hours on high. The texture will be nuttier and chewier, which some people love. To adjust spice, start with less cayenne pepper. You can always add more later. If you want it milder, skip the cayenne. For extra heat, add more Cajun seasoning. You can also toss in hot sauce when serving. Taste your jambalaya before serving to find the heat just right for you. Jambalaya is hearty, so keep sides light. A simple green salad works well. You can also serve crusty bread to soak up the juice. Cornbread adds a nice sweet touch. For something unique, try serving with coleslaw for crunch. Each side will complement the flavors of your jambalaya perfectly. In summary, we covered the main ingredients, steps, and tips for making slow cooker chicken jambalaya. You learned how to prep the chicken and veggies, combine them, and cook them right. We also explored variations to fit your taste and how to store leftovers well. Remember, cooking can be fun and flexible. Experiment with different proteins and spices. Enjoy making this dish and sharing it with others!

Slow Cooker Chicken Jambalaya

Discover the deliciousness of Slow Cooker Chicken Jambalaya, a hearty and flavorful dish perfect for any gathering! With tender chicken, vibrant bell peppers, and aromatic spices, this recipe makes meal prep a breeze. Enjoy the ease of cooking while savoring a taste of Cajun inspiration. Click through for the full recipe and learn how to create this comforting treat that will impress your family and friends!
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Ingredients
  

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

1 medium onion, finely diced

1 green bell pepper, finely diced

1 red bell pepper, finely diced

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, undrained

1 cup low-sodium chicken broth

2 cups uncooked long-grain rice

1 tablespoon Cajun seasoning

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper (adjust according to heat preference)

Salt and black pepper, to taste

1 cup frozen peas

4 green onions, thinly sliced (for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

In the bowl of your slow cooker, combine the bite-sized chicken pieces, diced onion, and both green and red bell peppers. Add the minced garlic for a rich, aromatic base.

    Pour in the undrained diced tomatoes and chicken broth, ensuring the mixture is flavorful and moist. Then, add the uncooked rice, Cajun seasoning, dried oregano, cayenne pepper, and season with salt and black pepper. Stir everything thoroughly to ensure an even distribution of flavors and ingredients.

      Cover the slow cooker with a lid and choose the low heat setting, allowing the dish to cook for approximately 6 hours. Alternatively, if you're short on time, set it to high heat and cook for about 3 hours.

        As the cooking time nears its end, taste the jambalaya to check seasoning levels and adjust with more salt, pepper, or cayenne pepper if desired.

          About 15 minutes before you’re ready to serve, stir in the frozen peas, then cover the slow cooker again to allow the peas to heat through, adding a lovely pop of color and texture to the dish.

            Once the chicken is thoroughly cooked and the rice has absorbed all the flavors and liquid, turn off the slow cooker. Let it sit covered for a few minutes to enhance the flavors.

              Serve the jambalaya hot in bowls, garnishing with a sprinkle of sliced green onions and chopped parsley for a fresh finishing touch.

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