It happens every year, my friends. Christmas is not a surprise. It’s not like the date ever changes. But every year, I find myself rushing around at the last minute, buying gifts, gift boxes, and food for Christmas Eve or Christmas Day. Did we get that for so and so’s stocking yet? I need to get kitchen twine and half the places I call don’t even know what it is. Did we remember to wrap the Santa gifts in the special Santa wrapping paper? Have we bought the kids their Christmas Eve pajamas? And the list goes on and on. And on.
Are you like me? If you aren’t like me—if you’re super organized, all your shopping is done, and you’re sitting and enjoying hot chocolate and gazing at your beautifully decorated Christmas tree (ours has given up and isn’t even drinking water anymore…next year we’re going with fake) and the perfectly wrapped presents under it, just waiting for the big guy to come Christmas Eve, I beg of you to share your secret with me.
But regardless of whether you’re rushing around or calm as a cucumber, I’m here to share a delicious Slow Cooker Chicken Jambalaya recipe that is the ultimate solution for a busy holiday or cold winter’s night. I’ve never really thought of Jambalaya as something I’d want to make or order off a menu. But when I whipped this baby up, I wondered why on earth I hadn’t had Jambalaya before. Packed with turkey sausage, tender chunks of chicken, and shrimp and loaded with veggies and rice, this dish is LEGIT. This Slow Cooker Chicken Jambalaya is comforting, filling, delicious, and SO EASY. Throw everything in your slow cooker and fuhgettaboudit. Then serve it up topped with some green onions and fresh thyme and you’ll have a heart and tummy warming meal your whole family will love.
- 1-1/2 lbs chicken breasts or tenders, cut into bite-sized chunks
- 13 oz smoked turkey sausage, halved lengthwise then cut into ½-inch chunks
- 1 16-oz package frozen bell pepper and onion mix
- 10 jalapeno rings (or 2 whole seeded jalapenos), chopped
- 1 14.5-oz can diced tomatoes, undrained
- 4 tsp minced garlic
- 2 cups water
- 4 stalks celery, sliced
- 2 cups frozen cooked medium-sized shrimp, thawed
- 1 8-oz package jambalaya rice mix (I used Zatarain's)
- Sliced green onions, optional
- Fresh thyme, optional
- Place chicken, sausage, pepper and onion mix, jalapenos, diced tomatoes, garlic, and water in slow cooker. Cover and cook on low for 5-1/2 hours.
- Stir in celery, shrimp, and rice mix. Cook on high for 45 minutes, or until rice is tender. Serve topped with green onions and fresh time if desired.
