Crock Pot Jambalaya Recipe – Easy And Delicious
Description
If you love the flavor of traditional jambalaya but don’t want to spend hours in the kitchen, this crock pot jambalaya recipe is the perfect solution. It’s full of bold flavors and takes only minutes to prepare, making it an easy and delicious weeknight dinner. Packed with lean protein and vegetables, it’s a healthy and nutritious meal that the whole family will love. Plus, it’s gluten-free and dairy-free, so everyone can enjoy it.
Prep time
This recipe is surprisingly simple and only requires 10 minutes of prep time. All you need to do is chop the vegetables, dice the chicken, and measure out the spices. Once that is done, you can simply toss everything into the crock pot and let it cook. It’s an easy and delicious way to get dinner on the table in no time.
Cook time
The cook time for this crock pot jambalaya recipe is 2 hours. This is enough time for the flavors to meld together and the vegetables to become tender. You can adjust the cook time to fit your schedule. For instance, if you’re in a rush, you can set the crock pot to cook on high for 1 hour and then turn it to low for 1 hour. Or, if you have more time, you can let it cook on low for up to 3 hours. Either way, you’ll end up with a delicious dinner.
Ingredients
To make this crock pot jambalaya recipe, you’ll need the following ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, diced
- 1 14-ounce can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup long grain white rice
- 4 cups chicken broth
- 1/2 cup frozen green peas
- 1/2 cup chopped fresh parsley
Instructions
To make this easy crock pot jambalaya recipe, start by heating the olive oil in a large skillet over medium heat. Add the onion, bell peppers, and garlic and sauté for 5 minutes, or until the vegetables are tender. Transfer the vegetables to the crock pot.
Add the chicken, tomatoes, oregano, thyme, basil, paprika, salt, and pepper to the crock pot. Stir to combine. Add the rice and broth and stir again. Cover and cook on low for 2 hours.
After 2 hours, turn off the crock pot and stir in the peas and parsley. Cover and let stand for 10 minutes before serving. Enjoy!
Equipment
This crock pot jambalaya recipe requires the following equipment:
- Large skillet
- Crock pot
- Measuring cups and spoons
- Knife and cutting board
- Spatula
Notes
This recipe is very versatile and can be easily adjusted to suit your taste. Feel free to add more vegetables, such as zucchini, celery, and carrots. You can also try different types of protein, such as shrimp, sausage, or tofu. The cooking time may need to be adjusted depending on the type of protein you use.
Nutrition: Per Serving
This crock pot jambalaya recipe yields 6 servings and each serving contains the following nutrition facts:
- Calories: 300
- Fat: 6 g
- Carbohydrates: 43 g
- Protein: 22 g
- Fiber: 4 g
- Sugar: 4 g
Recipe Tips
For best results, use long grain white rice. This type of rice has a firmer texture and is less likely to become mushy. You can also substitute brown rice, but be sure to adjust the cook time accordingly. Brown rice takes longer to cook than white rice.
If you want to add more flavor to this recipe, try adding some Cajun seasoning. This will give the dish a spicy kick. You can also add some hot sauce to your individual servings for a bit of extra heat.
This crock pot jambalaya recipe is a great way to use up any leftovers you may have. Feel free to add any vegetables or proteins you have on hand to the mix. The more variety, the better!
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