Jambalaya in the Slow Cooker

We're trying to eat earlier than we normally do at the moment (it's part of a master plan) and so my Slow Cooker has been coming to the rescue more often than it should. I'm basically adapting all my recipes and meal plans so that the meal can be thrown in to the Slow Cooker and then be eaten when we're ready. This is how I adapted the Jambalaya for the Slow Cooker. This will easily serve four hungry adults, with possibly a bit left over for seconds.



Olive Oil (for frying)
430g Cubbed Chicken (roughly two Chicken breasts)
1 Onion
1/2 Sliced Red Pepper
1/2 Sliced Yellow Pepper
1/2 Sliced Green Pepper
2 Cloves of Garlic, crushed
1 Red Chilli, (Large) chopped finely
400g Long Grain Rice
900ml Chicken Stock
1 Chorizo Sausage, sliced (Circles)
400g Chopped Tomatoes
100ml Water
230g Prawns


Gently fry the chicken pieces in a little olive oil over a medium heat, whilst you finely dice the onion.

Add the chopped peppers, the chopped chilli, the can of chopped tomatoes and the crushed garlic to the slow cooker.

Remove the chicken once browned and add to the slow cooker.

Add the onions to the frying pan and sauté until soft. Whilst the onions are being sautéed, cut the chorizo into circle slices, I found it easier to cut it using scissors, and add to the slow cooker along with the onion and the chicken stock

Add the rice and stir well, to ensure that all the rice is covered by the stock.

Turn the slow cooker to high and cook for two hours, before adding 100ml of water and stirring well again. Turn to low and cook for a further twenty minutes.

Turn off the slow cooker ten minutes before serving, just after you add the prawns to the dish. Again stir well.

Serve with a Salad or piled high in a bowl and try to get your husband to stop singing Jambalaya...

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