Slow-Cooker Chicken And Shrimp Jambalaya Recipe
Summary
Preparation Time45 MinCooking Time4 Hr 0 Min
Ready In4 Hr 45 MinDifficulty LevelMedium
Health IndexAverageServings4
Ingredients
| 3 1/2-4-lb. roasting chicken, cut up | ||
| Onions | 3 , diced | |
| Carrot | 1 , sliced | |
| Garlic | 4 Clove (5gm), minced | |
| Dried oregano | 1 Teaspoon | |
| Dried basil | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
| Crushed tomatoes | 14 Ounce | |
| 1 lb. shelled raw shrimp | ||
| Cooked rice | 2 Cup (16 tbs) | |
Directions
MAKING
1) In a slow cooker, combine all the ingredients except rice and shrimp, cover, and cook on low for 2-3 hours or until chicken is tender.
2) Stir in shrimp and rice, cover, and cook on high for 15-20 minutes or until shrimp is done.
SERVING
3) Season to taste and serve hot.
1) In a slow cooker, combine all the ingredients except rice and shrimp, cover, and cook on low for 2-3 hours or until chicken is tender.
2) Stir in shrimp and rice, cover, and cook on high for 15-20 minutes or until shrimp is done.
SERVING
3) Season to taste and serve hot.
Chef
