Slow Cooking Thursday – Chicken Jambalaya

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

1 teaspoon dried thyme

3/4 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 to 1 teaspoon chili pepper flakes

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.