Slow Cooker Chicken and Sausage Jambalaya

This healthy jambalaya is quick and packed with delicious flavors and lots of protein. A comforting dish that's so easy to make in your slow cooker.

Prep Time15

Cook Time6

Total Time6 15

Course: Main dish

Cuisine: Creole

Servings: servings

Calories: 270kcal

Author: Lisa Grant

1 pound skinless chicken thighs boneless, cut into bite size pieces
8 ounces smoked turkey or chicken sausage sliced in half inch pieces
1 to 2 teaspoons creole or Cajun seasoning
14.5 ounces petite diced tomatoes with onion, celery and green pepper (1 can)
1 medium onion diced
2 medium size bell peppers red, green or yellow, seeded, cored and cut in two inch strips
1 medium size yellow squash cut into bite size pieces
12 ounces precooked deveined and peeled shrimp
Salt to taste
2 Tablespoons fresh chopped parsley
Cooked Rice for serving (microwavable or minute rice is perfect for this recipe)

Line a slow cooker with a Reynolds slow cooker liner.
Place chicken and sausage in the slow cooker. Sprinkle with 1 to 2 teaspoons of seasoning depending on how seasoned you like things.
Pour canned tomatoes on top of the chicken and sausage. Add onion, peppers and squash to the slow cooker.
Cook:
Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours.
Mix well and stir in precooked shrimp. Cook for another 5 to 10 minutes on low heat.
Place jambalaya in a serving bowl. Season with salt to taste. Sprinkle with chopped parsley.
Serve in bowls with hot rice.