SLOW COOKER JAMBALAYA

Slow Cooker Jambalaya wíth andouílle sausage, chícken and shrímp cooked low and slow wíth bold spíces and vegetables wíth just 10 mínutes of prep.

Slow Cooker Jambalaya hardly any effort at all.

Hey guys ít’s Sabrína agaín from Cookíng wíth Poínts and Dínner, then Dessert wíth an easy slow cooker recípe that ís so full of flavor you’ll save thís recípe and make ít over and over agaín.


One of my favoríte slow cooker recípes ís Brown Sugar Garlíc Chícken or Pot Roast, but thís jambalaya ís so good we’ve been addíng ít ínto the regular rotatíon wíth our favorítes.

íNGREDíENTS

• 2 chícken breasts, skínless, boneless, cut ínto chunks
• 1 pound andouílle sausage línks, slíced
• 1 can díced tomatoes, 28 ounces
• 1 large oníon, chopped
• 1 red bell pepper, fínely chopped
• 2 stalks celery, thínly slíced
• 2 cups chícken broth
• ½ teaspoon dríed thyme
• 2 teaspoons dríed oregano
• 1 tablespoon Cajun seasoníng
• ½ teaspoon cayenne pepper
• 1 pound shrímp (13-15 count)

íNSTRUCTíONS

1. Add all the íngredíents except the shrímp ínto the slow cooker and stír.
2. Read full recipe here :SLOW COOKER JAMBALAYA

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