Crock Pot Jambalaya Recipe Chicken Recipes Recipe For Potato

CROCK POT JAMBALAYA

Steps:

• Mix all ingredients except shrimp in slow cooker.
• Cover and cook on Low setting for 7 to 8 hours (or High setting for 3 to 4 hours), or until vegetables are tender.
• Stir in shrimp; cover and cook on Low setting about 1 hour or until shrimp are pink and firm.
• Serve with rice.

COLLEEN'S SLOW COOKER JAMBALAYA

Steps:

• In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
• Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

SIMPLE SLOW COOKER JAMBALAYA

Steps:

• Combine chicken, sausage, mirepoix mix, diced tomatoes, bell pepper, garlic, Swanson® Chicken Broth, Cajun seasoning, thyme, and oregano in a slow cooker. Cook on High until chicken is tender, 4 to 5 hours. Stir occasionally. During the last 30 minutes, add rice and shrimp; stir to combine. Turn off slow cooker.
• Let stand, covered, for at least 15 minutes to allow rice to absorb most of the remaining liquid. Garnish with fresh parsley, if desired.

CROCK POT CHICKEN WITH POTATOES

Steps:

• Chop potatoes, place in bottom of crock pot.
• Slice one small onion, put on top of potatoes.
• Add raw, skinless chopped chicken pieces.
• Mix can of cream of chicken soup with ½ can of water.
• Pour over potatoes, onions and chicken.
• Cook for 8 hours or until done.

CROCK POT CHICKEN JAMBALAYA

Steps:

• Cut chicken into 1/2-inch strips.
• Place frozen vegetables in a 3-1/2- or 4-quart slow cooker and top with chicken strips and turkey sausage.
• Add water, undrained tomatoes, and seasoning packet from rice.
• Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
• Stir in rice.
• Cover and cook about 45 minutes more (if using low-heat setting, turn to high-heat setting), or until most of the liquid is absorbed and the rice is tender.

BEST EVER CROCK POT JAMBALAYA

Steps:

• Place all ingredients except shrimp and rice in crock pot.
• Cover and cook on low for 7-8 hours or on high for 3-4 hours, or until chicken is cooked through.
• During the last 30 minutes of cooking, stir in shrimp and cook covered, until shrimp are curled and opaque (and chicken is cooked as well).
• Serve mixture over hot steamed rice.

CROCK-POT JAMBALAYA-PASTALAYA

Steps:

• In a crock-pot add all together except, bell pepper and shrimp.
• Cook on high for 4 hours.
• Add shrimp and bell pepper and cook an additional 30 minutes.
• Serve over rice or combine with enough rice to the desired consistency. Instead of rice, prepare pasta and serve over it for Pastalaya.

INSTANT POT® JAMBALAYA WITH SHRIMP AND CHICKEN

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Heat 1 tablespoon of olive oil and cook sausage slices until browned on both sides, 3 to 4 minutes. Remove sausage from pot and set aside.
• Add remaining olive oil to the pot. Add onion and garlic; cook and stir for 1 minute. Add chicken, bell pepper, and celery. Cook until chicken starts to brown on the edges, 2 to 3 minutes. Add browned sausage, diced tomatoes with liquid, shrimp, thyme, salt, seasoned salt, pepper, and hot pepper sauce, and stir until well combined. Turn off Saute function. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid after the pressure has released completely.
• Serve jambalaya garnished with chopped green onions.