Slow Cooker Jambalaya

Ingredients

  • 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
  • ½ teaspoon ground black pepper
  • 2 large stalks celery, diced
  • 1 (14.5 ounce) can diced tomatoes
  • 1 pound kielbasa, diced
  • ¾ pound skinless, boneless chicken thighs, cut into cubes
  • 1 cup uncooked regular long-grain white rice
  • ½ pound fresh medium shrimp, peeled and deveined
  • Directions

  • Step 1

    Stir the broth,Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa, chicken and rice in a 6-quart slow cooker.

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  • Step 2

    Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.

  • Step 3

    Add the shrimp to the cooker. Cover and cook for 10 minutes or until the shrimp are cooked through.

  • Tips

    Recipe Tips:

    Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.

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