This is what we are eating tomorrow. Head over to Sandra’s for Slow Cooking Thursday and see what is in every else’s crock pot!
Slow Cooker Chicken Jambalaya
1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
14 oz. gluten/dairy free kielbasa or smoked sausage, sliced (preferably nitrate free)
1 – 28 oz. fire roasted diced tomatoes
2 medium onions, diced
2 green bell peppers, seeded and diced
2 stalks celery, diced
1 cup gluten free chicken broth
3 garlic cloves, minced
4 teaspoons dried oregano
3/4 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
3 bay leaves
In a slow cooker combine all ingredients and mix. Cover. Cook on low for 7 hours or on high for 3 1/2 hours. Discard bay leaves before serving over cooked rice.
Optional: You can stir in 1 pound of frozen, peeled and cooked shrimp that have been thawed about 15 minutes before the end of cooking time. Serve when shrimp is heated through.