Spicy Slow Cooker Chicken Jambalaya: A Flavorful Journey into Southern Cuisine

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, diced
• 1 cup andouille sausage, sliced
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 3 cloves garlic, minced
• 14.5 oz canned diced tomatoes, undrained
• 2 cups chicken broth
• 1 cup uncooked long-grain rice
• 2 tsp Cajun seasoning
• 1 tsp dried oregano
• 1 tsp thyme
• 0.5 tsp cayenne pepper
• 1 Prise salt (to taste)
• 1 Prise pepper (to taste)
• 1 cup frozen peas
• 2 green onions sliced (for garnish)
• 1 cup fresh parsley, chopped (for garnish)

Instructions

1. Begin by seasoning the diced chicken thighs with salt, pepper, and half of the Cajun seasoning. Place the seasoned chicken in the slow cooker.
2. Add the sliced andouille sausage, chopped onion, green bell pepper, red bell pepper, and minced garlic to the slow cooker, spreading them evenly over the chicken.
3. Pour in the undrained diced tomatoes and chicken broth. Stir to combine the ingredients gently, ensuring everything is well mixed.
4. Add the uncooked rice, remaining Cajun seasoning, oregano, thyme, and cayenne pepper. Stir again to incorporate all the ingredients.
5. Cover the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours.
6. About 30 minutes before serving, add the frozen peas to the slow cooker. Stir to combine and allow them to heat through.
7. Once cooking is complete, taste and adjust seasoning if necessary.
8. Serve the Jambalaya hot, garnished with sliced green onions and fresh parsley for a burst of freshness.