Name: Slow Cooker Chicken and Shrimp Jambalaya
Prep time: 20 min
Ingredients: 1 pound skinless, boneless chicken breast halves or thighs; 2 cups thinly sliced celery (4 stalks); 2 cups chopped onion (2 large); 1 ounce no-salt-added diced tomatoes, undrained; 1 ounce reduced-sodium chicken broth; ½ ounce no-salt-added tomato paste (1/3 cup); 1 Homemade Salt-Free Cajun Seasoning or 1 1/2 teaspoons salt-free Cajun seasoning; 2 cloves garlic, minced; ½ teaspoon salt; 1 ½ cups uncooked instant brown rice; ¾ cup chopped green, red, and/or yellow sweet pepper; 8 ounces fresh or frozen peeled and deveined cooked shrimp*; 2 tablespoons snipped fresh Italian (flat-leaf) parsley; Celery leaves (optional)

Directions

Step 1
Cut chicken into 3/4-inch pieces. In a 3 1/2- or 4-quart slow cooker, combine chicken, celery, onion, undrained tomatoes, broth, tomato paste, Homemade Salt-Free Cajun Seasoning, garlic, and salt.

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Step 2
Cover and cook on low-heat setting for 4 1/2 to 5 1/2 hours or on high-heat setting for 2 1/4 to 2 3/4 hours.

Step 3
If using low-heat setting, turn to high-heat setting. Stir in uncooked rice and sweet pepper. Cover and cook about 30 minutes more or until most of the liquid is absorbed and rice is tender.

Step 4
Before serving, thaw shrimp, if frozen. Stir shrimp and parsley into chicken mixture. If desired, garnish each serving with celery leaves.

*

If desired, leave the tails on the shrimp.

For easy cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your jambalaya is finished cooking, spoon it out of your slow cooker. Once the food is out of your slow cooker liner, simply dispose of the liner. Note: Do not lift or transport the disposable liner with food inside.

Nutrition Facts (Slow Cooker Chicken and Shrimp Jambalaya)

Per Serving:

211 calories; total fat 2g; saturated fat 0g; cholesterol 88mg; sodium 415mg; carbohydrates 26g; fiber 4g; protein 23g.

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